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    Crockpot Chicken & Dumplings


    Source of Recipe


    Aunt Saunny

    4 skinless, boneless chicken breasts
    2 T butter
    2 (10.75 oz) cans condensed cream of chicken soup
    1 onion, finely diced
    water to cover
    2 (10 oz) packages refrigerated biscuit dough

    To make chicken: Place chicken, butter, soup, and onion in a slow
    cooker and fill with water to cover. Heat on high for 5 to 6 hours.

    To make dumplings: About 30 minutes befor you are ready to serve,
    tear biscuit dough into seperate pieces (biscuits) and place in soup
    mixture in slow cooker. The biscuits will turn into your dumplings.
    Test readiness of dumplings by cutting one in half - if its center is
    cooked, the dumplings are ready to eat.




 

 

 

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