4 skinless, boneless chicken breasts, bite size pieces
4 tbsp (60 ml). butter
2 cans (10.75oz) condensed cream of chicken or mushroom soup
1 small onion, chopped
water or broth to cover
1 (8 count) roll/can of refridgerated biscuits
Place chicken, butter, soup, onion and enough water or broth to cover in slow cooker.
Turn to high heat and cover and cook for about five ot six hours, or until chicken is cooked but tender.
Thirty minutes before chicken is done, tear biscuits into large pieces and drop into slow cooker.
Biscuits will turn into dumplings and are ready when done in the middle.
Serve when chicken and dumplings are cooked.
Season to taste and serve and enjoy!
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