dimanche 27 mars 2016

CROCK POT CHICKEN AND DUMPLINGS


Ingredients

2 Tablespoons Butter
4-5 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced (about 3/4 cup)
2 cans of Cream of Chicken Soup
1 package Grands Jr biscuits (10 biscuits) total
flour



Directions


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

2. Secure lid and cook for 5 to 6 hours on High. About 45 minutes before serving, roll each torn biscuit piece lightly in flour shake off any excess flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 45 minutes.
Depending on your cooker it may take less or longer time for the dumplings to cook.


Source : allrecipe.com

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