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Slow Cooker Chicken and Dumplings Recipe

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This recipe for Slow Cooker Chicken and Dumplings is from Bubba's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1/2 onion, finely diced
1 (10 ounce) package refrigerated biscuit dough, torn into pieces
Directions:
Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 7 hours on High. About 90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
7 hrs
Personal Notes:
Personal Notes:
Use chicken broth instead of water, add a can of cream of celery soup. I also rolled out biscuit dough and cut into strips so they were not so thick, you can also add veggies if you want (potatoes, carrots, celery, peas) just add at appropriate time depending on if they are fresh, frozen or canned.

 

 

 

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