Crockpot Chicken and DumplingsApril 12, 2010 | Email This Post Print This Post Post a Comment
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place chicken, butter, soups and onion in slow cooker. Fill with enough water to cover.
Cover and cook on HIGH for 5 to 6 hours. 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.
Makes 8 servings.