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Chicken and Dumplings

4 skinless, boneless chicken breasts
2 Tbsp. butter or margarine
2 (10. 75 ounce) cans of condensed cream of chicken soup
1 small onion, diced
2 (8 count) cans/rolls refrigerated biscuits
Water to cover

Place the chicken, butter/margarine, soup and onion in a slow cooker and fill with water to cover. Cover slow cooker and turn heat setting to high. Cook for 5 to 6 hours or until chicken is cooked through and no longer pink inside. Approximately 30 minutes before serving, tear biscuit dough into separate pieces (biscuits) and place in soup mixture in slow cooker. The biscuits will turn into your dumplings. Test readiness of dumplings by cutting one in half; if its center is cooked, the dumplings are ready to eat.

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