Tuesday, September 28, 2021

CROCK POT CHICKEN AND DUMPLINGS

 


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 can of chicken broth

Place the chicken, butter, soup, chicken broth 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.

Recipe and photo came from Facebook and Here. 

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