Ingredients
4chicken breast halves (boneless, skinless)
2 tbspbutter
2cans (10.5 oz each) condensed cream of chicken soup
1medium onion, finely diced
1package (10 oz) refrigerated biscuit dough
2 cupswater
Instructions
Place the chicken breasts, condensed soup, diced onion, and butter into the slow cooker vessel.
Pour in the water, ensuring the chicken is mostly submerged.
Stir thoroughly to combine all ingredients.
Cover the slow cooker and cook on the High setting for 5 to 6 hours until the chicken is tender enough to shred.
Remove the lid 30 minutes before serving.
Tear the refrigerated biscuit dough into bite-sized pieces.
Drop the dough pieces into the hot liquid, spacing them out to prevent sticking.
Cover and cook for the final 30 minutes until the dumplings are firm and cooked through.
Notes
Ensure the biscuit dough pieces are uniform in size to guarantee even cooking. You can shred the chicken slightly before adding the dumplings if you prefer a more rustic, stew-like consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time:10
- Cook Time:360
- Category:Quick & Easy Dinner Recipes
- Method:Slow Cooking
- Cuisine:American