Diva Tasting: Crock Pot Chicken and Dumplings…

Crock Pot Chicken and Dumplings


6 Skinless, Boneless Chicken Breast Halves, Chopped

4 Tablespoons Butter

Water To Cover

2 (10.75 Ounce) Cans Condensed Cream Of Chicken Soup

1 Onion, Finely Diced

2 (10 Ounce) Packages Refrigerated Biscuit Dough, Quartered


Step 1 Place the chicken, butter, soup, water and onion in a slow cooker, and fill with enough water to cover.

Step 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. Serve in pasta bowls with salad and beverage. Serves 8


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