Crock Pot Chicken and Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 frozen, boneless, skinless chicken breasts |
2 tablespoon(s) butter |
1 can(s) 10.75 oz can condensed cream of chicken soup |
1 can(s) 10.75 oz can condensed cream of celery soup |
1 can(s) chicken broth |
1/4 cup(s) white wine |
1 cup(s) finely diced onion |
1 box(es) poultry seasoning, parsley and salt and pepper |
1 can(s) 10 oz refrigerated biscuit dough torn into pieces |
Directions:
1. Place the chicken, seasoning, salt & peper, soup, wine and onion in a slow cooker.
2. Cover and cook for 5-6 hours on high.
3. About an hour to an hour and a half before service, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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