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Thursday, May 25, 2017

Crock Pot Chicken N Dumplings

2 boneless, skinless frozen chicken breasts
1 TBSP butter
1 can Cream of Chicken Soup
2 cans low-sodium chicken broth
1/2 onion, diced
1 pack (6 or 8 biscuit) refrigerated biscuit dough -- I only used about 4, and then cooked the rest for us to eat with the meal.

How to make it:

Place onion on bottom of Crock Pot, cover with chicken breasts.
Pour soup and broth on top and add butter.  Pour enough water on top to cover chicken (if the broth doesn't cover it all...I only had to add a little water to mine).
Let cook on LOW for 8-10 hours.
About 2 hours before serving, cut biscuit dough into strips and add to Crock Pot.  Turn Crock Pot on HIGH and cook until biscuits are no longer raw inside (mine took roughly 1 1/2 hours)
Serve warm and enjoy!

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