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We had this on Easter and even my picky 7 year old liked it. I used a little less biscuits because it just seemed like a whole lot to me.
Chicken and Dumplins in the Crock Pot
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
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Slow Cooking Thursday is sponsored by Diary of a SAHM go look there for more recipes.
2 comments:
This looks like a terrific potluck recipe.
I tried this last night -- it was really good! I only did one container of biscuits, as you suggested, and next time I might add more veggies ... but it sure was scrumptious! I'm going to make this a lot when the weather turns cold again.
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