These dumplings are just like the ones you remember your Grandma making. They are so easy to put together and they cook up perfectly every time I make them. We are usually fighting over the dumplings so I try to make a few extra if I can. Check out what they are saying about this recipe over at All Recipes:
“This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day.”
It is a great dish to warm you up on a cold blistery day.
We have it a few times during the hot summer months too when I don’t want to warm up the house by cranking on the oven.
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans Campbell’s condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages Pillsbury refrigerated biscuit dough, torn into pieces
Instructions
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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Quick Tip:
Thanks again to All Recipes for this quick recipe.