Friday, September 25, 2009

fall recipe

I have no nutritional content on this meal, but hey, comfort food is good for you, maybe just not every day. Mark LOVED this new recipe and next time we are going to add some carrots and peas to it. Yummy.

Slow Cooker Chicken & Dumplings

Serves 8

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

1 comment:

Leslie said...

this looks delicious! Lee LOVES his Mom's chicken and dumplings, so I know this will be a good substitution, since she lives in SC!