Saturday, April 28, 2012

Slow Cooker Chicken and Dumplings


Ingredients

  • 4 skinless, boneless chicken breast halves
  • 30 g butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 560 g refrigerated biscuit dough, torn into pieces

Directions

  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.