Crock Pot Chicken & Dumplings
Contributed by: Abby Rodriguez, Interracial Families Community
Ingredients:
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- chicken broth
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
- salt & pepper to taste
- optional spices to taste: cumin, chicken seasoning & parsley
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 5 to 6 hours on High. About 1 hour before before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
From the Galley of SaltySailors.com.