Saturday, July 10, 2010

Chicken & Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
3 (10.75 ounce) cans Campbell’s Cream of Chicken Soup
2 cans Swanson Chicken Broth
1/2 onion, finely diced
2 (10 ounce) packages refrigerated Pillsbury biscuit dough,cut into quarters
Salt & Pepper

1. Place the chicken, butter, soup, and onion in a slow cooker.

2. Cover, and cook for 8-9 hours on low. Shred chicken.

3. About 1 hour before serving, place the cut biscuit dough in the slow cooker. Turn Crock Pot on High. Cook until the dough is no longer raw in the center.

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