Monday, June 16, 2008

Slow Cooker Chicken and Dumplings

Here's another chicken and dumplings recipe. I haven't tried it yet but it looks easy and sounds delicious. My husband sounded rather skeptical about it when I told him about it but admitted he had never tried making them quite this way, with refrigerated biscuit dough. So we'll see!

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves (I'll most likely use thighs, love them!!)
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

Place the chicken, butter, soup, 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.

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