Slow cookers are a great invention, if we do say so ourselves - just pop in a whole bunch of hearty, great-tasting ingredients and let them do their magic! This particular dish has the added bonus of some really sumptuous dumplings that complement the tender, buttery chicken sweetened irresistibly with onion. (more...)
Slow cookers are a great invention, if we do say so ourselves - just pop in a whole bunch of hearty, great-tasting ingredients and let them do their magic! This particular dish has the added bonus of ...
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Cooking guidelines
Take a slow cooker and fill it with the chicken breast halves, butter, cream of chicken soup and onion. Add just enough water to cover all of the ingredients.
Cover the slow cooker with a lid, set the heat to high and let your meat cook for about 5 to 6 hours.
About 30 minutes before serving, tear your biscuit dough into pieces, carefully open the lid of your slow cooker and place the torn pieces inside. Cook for the remaining 30 minutes or until you see that the dough is no longer raw on the inside by taking one out and cutting it through the center with a knife.