Tuesday, February 1, 2011

Crock Pot Chicken and Dumplings

Marcy F.

4 skinless boneless chicken breasts
2 T butter
2 (10.75 oz.) cans condensed cream of chicken soup
1 can chicken broth
1 onion, finely chopped
2 ribs celery, diced
2 (10 oz.) packages refrigerated biscuit dough, cut in pieces

Cut each chicken breast into 4-6 pieces. Place chicken, butter, soup, broth, onion, celery, salt and pepper in a slow cooker. Cover and cook on high for 5-6 hours. About 90 minutes before serving, put cut biscuit dough in cooker and cook until no longer raw in center. Serves 6

No comments:

Post a Comment