Monday, May 9, 2011

Slow Cooker Chicken and Dumplings

When you have to use the crock pot one or two nights a week, you can get TIRED of using it. It all seems the same. So when I found this recipe, I thought it sounded like something different. It is also really easy! I think I will add some veggies in with it, too. I am all about getting it all in together! I am glad the school year is almost to an end... we need a break!

4 skinless, boneless chicken breast halves
2 Tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion into the slow cooker. Fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High.
3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.
4. Cook until the dough is no longer raw in the center.

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