Slow Cooker Chicken & Dumplings
Like to be made in ceramic crock pot. so that it can be put in oven to cook biscuits.
Yield
4 servingsPrep
10 minCook
6 hrsReady
6⅕ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter
|
|
| 21 ½ | ounces |
soup, cream of chicken
2 cans |
|
| 1 | each |
onions
finely diced |
|
| 20 | ounces |
biscuit dough
10 ounces packages refrigerated, cut into quarters (home style buttermilk, not flaky) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter
|
|
| 621.4 | ml/g |
soup, cream of chicken
2 cans |
|
| 1 | each |
onions
finely diced |
|
| 578 | ml/g |
biscuit dough
10 ounces packages refrigerated, cut into quarters (home style buttermilk, not flaky) |
* |
Directions
Place chicken, butter, soup and onion in a ceramic slow cooker and fill with just enough water to cover chicken.
Cover and cook for 5 to 6 hrs on high.
About 40 minutes before serving, place cut biscuits in cooker on top.
Cook until dough is no longer raw in center. (Optional)
Don't mix in biscuits, just lay on top.
Then with about 10 minutes left stick ceramic crock into oven at 350℉ (180℃) cook until biscuits are golden. (My favorite way)
