Slow Cooker Chicken and Dumplings
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INGREDIENTS:
4 skinless, boneless chicken breast
halves
2
tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
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Salt, pepper, parsley, tabasco
1
onion, finely diced
1 10-ounce package refrigerated
biscuit
dough, torn into pieces
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DIRECTIONS:
1.
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Place the chicken, butter, soup, onion, and spices (to taste) in a
slow cooker, and fill with enough chicken broth to cover.
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2.
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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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