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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Chicken and Dumplings Recipe

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This recipe for Slow Cooker Chicken and Dumplings is from Momma Whitley's Munchies, 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
2 Tablespoons Butter
2 Cans Cream of Chicken Soup
1 Onion, Finely Diced
2 Packages 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 5-6 hours on high. About 30 minutes before serving, place the torn biscuit dough in slow cooker. Cook until the dough is no longer raw in the center.

 

 

 

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