Crockpot chicken and dumplings
- Number of Servings: 8
Ingredients
Ingredients4 skinless, boneless chicken breast halves2 tablespoons butter2 (10.75 ounce) cans condensed cream of chicken soup1 onion, finely diced2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANGIEN75.
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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANGIEN75.
Nutritional Info Amount Per Serving
- Calories: 488.5
- Total Fat: 20.4 g
- Cholesterol: 51.2 mg
- Sodium: 1,384.6 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 0.6 g
- Protein: 25.3 g
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