Crockpot Chicken and Dumplings
Recipe Description
I found this online, somewhere - don't know where, a while back. I love chicken/dumplings. This does come out dumpling-like. Don't be fooled by the biscuit dough. It doesn't make biscuits
Preparation Steps:Just make sure to prep everything... you'll have to dice an onion, but that's about the hardest thing. I like to cut up the chicken breasts, as well.
Level of Difficulty:Easy
Time Needed:6 hours.
Ingredients:4 skinless, boneless chicken breast halves
2 tbsp butter
2 10.75oz cans condensed cream of chicken soup
1 14oz can chicken broth
1 diced onion
1 10oz package refrigerated biscuit dough
Serves:2 tbsp butter
2 10.75oz cans condensed cream of chicken soup
1 14oz can chicken broth
1 diced onion
1 10oz package refrigerated biscuit dough
6
Directions:1. Place the chicken, butter, soup, broth and onion in slow cooker.
2. Cover, and cook for 5 to 6 hours on high.
3. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
4. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
5. Continue cooking until the dough is no longer raw in the center, about 1 hour.
2. Cover, and cook for 5 to 6 hours on high.
3. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
4. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
5. Continue cooking until the dough is no longer raw in the center, about 1 hour.