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Tuesday, August 4, 2009

Crockpot Chicken - n - Dumplings

3 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Veggies of your choice (a bag of frozen mixed veggies would work well)
Enough chicken broth to cover the chicken.

Place the chicken, soup, and onion (and veggies if you so choose) in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 8-9 hours on low. About 1 hour before serving, place the torn biscuit dough in the slow cooker and turn on high. Cook until biscust are cooked in the center

submitted by LukyNLuv

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