new recipe being tried tonight! In the crock pot as we speak!
Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb
Ingredients:
1lb of Boneless Skinless Chicken Breasts (3-5)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits
Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours.
Remove chicken from crock pot and use a fork to shred. Return chicken to the crock pot. Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Serve hot.
Makes about 6-8 servings.
Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb
Ingredients:
1lb of Boneless Skinless Chicken Breasts (3-5)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits
Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours.
Remove chicken from crock pot and use a fork to shred. Return chicken to the crock pot. Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Serve hot.
Makes about 6-8 servings.
