Saturday, January 9, 2010

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 (if you don't have an onion, a packet of onion soup mix works great) 
  • 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 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, about 30 minutes (imagine that).

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