Wednesday, July 8, 2009

Easy Crockpot Chick'n Dumplings

2 cans cream of chicken soup
2 cans chicken broth
1/2 onion, chopped
1 lb boneless, skinless Chicken breasts
10 refrigerated biscuits, quartered

Combine the first three ingredients in the slow cooker. Add the chicken; cover and cook on high for 4-5 hours. During the last hour of cooking, remove chicken and shred using 2 forks; return to the crock-pot. Add biscuit pieces to chicken mixture; stir to coat. Cover and cook on high for one hour.

I served it with bread and butter and fried zucchini.

1 comment:

Andie and her Boys said...

I just want to thank you guys for posting your dinners! I have tried a bunch and been so happy with all of them! Even my boys love them!!