Monday, October 4, 2010

Slow Cooker chicken and Dumplings

It's now October and Fall is officially upon us. With the cooler days and nights all ready  here, I figured it was time for a slow cooker classic and a meal that will really fill you up. Now I can't think of a more traditional meal then chicken and dumplings, and in my book it easily qualifies as comfort food.

4 skinless, boneless chicken breast halves
2 table spoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. 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.

The wonderful thing about slow cookers is their ease of use, sadly I just do not use mine as much as I would like. So my goal for this fall and winter is to use it as much as possible.

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