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4 boneless, skinless chicken breast
2 tablespoons butter
2 small cans cream of chicken soup
1 medium onion, finely diced
1 can chicken broth
1 package refrigerated biscuit dough (about 10 ounces)
1. Cut chicken breast into bit sized pieces and set aside.
2. In a slightly greased crock pot or slow cooker, add ingredients consisting of chopped chicken, butter, cream of chicken soup and onion. Next pour chicken broth and water into crock pot to cover the ingredients. Cover the crockpot and cook 5 hours on low heat.
3. To make dumplings, just roll your refrigerator biscuit dough out into small pancake sizes and cut into strips. Add dumplings to your crock pot, stir in well, turn heat to high and cook for an additional hour or until dumplings are tender and ready to eat.
Recipe submitted by Laura Barton Ziegler
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