Chicken & Dumplings - Crockpot
- Number of Servings: 8
Ingredients
4 Chicken boneless skinless chicken breasts2 cans 98% fat free cream of chicken soup2 tablespoons butter1 onion, finely diced2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
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 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Number of Servings: 8
Recipe submitted by SparkPeople user BLORSBAC.
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 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Number of Servings: 8
Recipe submitted by SparkPeople user BLORSBAC.
Nutritional Info Amount Per Serving
- Calories: 277.8
- Total Fat: 6.4 g
- Cholesterol: 34.0 mg
- Sodium: 1,101.0 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 1.0 g
- Protein: 16.3 g
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