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Monday, January 25, 2010

Jan. 25 - Chicken & Dumplings

I've been meaning to make this for what seems like forever, but just finally got around to it. It's a great cool-weather meal - hearty, warm and not too heavy. I served mine with corn tonight (starch overload!), but I also like it with steamed or braised carrots.

Crockpot Chicken & Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans cream of chicken soup
1 onion, finely diced
2 10-ounce packages refrigerated biscuit dough, torn into pieces

  1. Place chicken, butter, soup and onion in crockpot. Fill with enough water to cover.
  2. Cover and cook for 5 to 6 hours on high. About 45 minutes to an hour before serving, place torn biscuit dough in crockpot. Cook until dough is no longer raw.

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