Tuesday, April 19, 2011
Slow Cooker Chicken and Dumplings
Super Easy to make and turned out pretty good!
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
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 hours on High. About 1.5 hours before serving, shred the chicken and place the torn biscuit dough in the slow cooker, turn on low. Cook until the dough is no longer raw in the center.
(***I like to add half water and half chick broth and add some veggies)