'Slow Cooker Chicken and Dumplings
2 Tablespoons Butter
4 boneless, skinless chicken breast or 6 skinless chicken thighs
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
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•4 boneless skinless chicken breasts, cut in small chunks
•2 cans condensed cream of chicken soup
•1/4 cup onion, finely diced
•2 cups water
•1 chicken bouillon cube
•2 10 oz packages refrigerated biscuits
Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.