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Wednesday, January 29, 2014

Slow Cooker Chicken and Dumplings

Returning back to work was something I needed to do to make sure my family was well taken care of. That meant a lot of changes one of which was finding a short cut to make meals on days that I worked. The answer I found was to use the crockpot. The family has been loving the meals I cook and I have been enjoying the extra time

4 skinless, boneless chicken breast halves
2 tablespoons
1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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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