Wednesday, September 28, 2011

Slow Cooker Chicken n' Dumplings

It's that time of year again. The air conditioners are being moved out of the windows and I am pulling out our sweaters. Of course we still have been having some hot days, but some of the days are just perfect for something warm and yummy. This recipe is comfort-food good and so easy. Taken from
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. 

**I usually cut the ingredients in half to serve hubby and me, but other than that this is a keeper.

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