This is a quick version of the favorite. My kids devoured it!!
4 boneless, skinless chicken breasts, cut into small chunks
2 cans cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10-oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5-6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker, stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
This was the easiest way I've ever made Chicken and Dumplings! It wasn't bad, but I don't think I'll make it again just because it wasn't a big hit with the family. I used Cream of Chicken with Herbs soup, so that might have made a difference.
ReplyDelete