Crock Pot Chicken and Dumplings.
4 skinless, boneless chicken breast halves
2 Tbsp. Butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) pkgs, refrigerated biscuit dough, torn
into pieces
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 cooked
through.
Gail Ford Deese
shared Jessica Lynn's photo.