Post by JJ Judkins on Feb 10, 2011 11:45:02 GMT -6
Southern Chicken & Dumplings
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3 10-3/4 oz.cans cream of chicken soup
1/4 c. onion,diced
6 boneless,skinless chicken breasts
3-3/4 c.water
3 12-oz.tubes refrigerated biscuits,
quartered
Pour soup into a slow cooker;
add onion and chicken. Pour in enough
water to cover chicken. Cover and cook
on low setting for 6 to 8 hours, or on
high setting for 4 to 6 hours. About 45
minutes before serving, turn slow cooker
to high setting. Remove chicken with a slotted
spoon;shred into bite-size pieces and return to
slow cooker.Drop biscuit quarters into slow cooker;
stir well. Replace lid and cook for 35 minutes more,
or until dumplings are done. Stir and serve.
Serves 6 to 8.
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3 10-3/4 oz.cans cream of chicken soup
1/4 c. onion,diced
6 boneless,skinless chicken breasts
3-3/4 c.water
3 12-oz.tubes refrigerated biscuits,
quartered
Pour soup into a slow cooker;
add onion and chicken. Pour in enough
water to cover chicken. Cover and cook
on low setting for 6 to 8 hours, or on
high setting for 4 to 6 hours. About 45
minutes before serving, turn slow cooker
to high setting. Remove chicken with a slotted
spoon;shred into bite-size pieces and return to
slow cooker.Drop biscuit quarters into slow cooker;
stir well. Replace lid and cook for 35 minutes more,
or until dumplings are done. Stir and serve.
Serves 6 to 8.