I love to make this in the cold and blustery season of winter. It’s warm and comforting and just makes you feel good all over. There are times during the summer when I will turn to this too. It’s a great recipe to make when you don’t want to overheat the house by turning the oven on. The slow cooker gives you an oven-baked type dish without actually using your stove at all. 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!”
I feel like I am doing two things at once when I know this is cooking up at home.
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons Land O’ Lakes 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: Cook on low for a longer stretch if you’re going to be away.
Thanks again to All Recipes for this warming recipe.