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Wednesday, June 4, 2014

Slow Cooker Chicken and Dumplings

Chicken and Dumplings are the ultimate comfort food. Cooked in the crockpot with dumplings made from refrigerator biscuits -- it doesn't get any easier than this!

Slow Cooker Chicken and Dumplings

Serves 8

4 skinless, boneless chicken breast
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup

Salt, pepper, parsley, tabasco
1 onion, finely diced
1 10-ounce package refrigerated
biscuit dough, torn into pieces
Place the chicken, butter, soup, onion, and spices (to taste)  in a slow cooker, and fill with enough chicken broth to cover.
Cover, and cook for 5 to 6 hours on High. About 1.5 - 2 hours before serving, place the torn biscuit dough in the slow cooker. Be sure to push biscuits part way down into the liquid mixture so they soak up the flavor. Cook until the dough is no longer raw in the center.

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