Thursday, July 18, 2013

Fall Menu Recipe: Southern Chicken and Dumplings

I haven't tried this one yet but look forward to doing so some cool autumn day!

Southern Chicken and Dumplings

3 10 3/4 oz. cans cream of chicken soup
1/4 cup onion, chopped
6 boneless, skinless chicken breasts
3 3/4 c. water
3 12 oz. tubes refrigerated biscuits, quartered

Pour soup into slow cooker, add onions and chicken. Pour in enough water to cover the chicken. Cover and cook on low setting for 4-6 hours. About 45 minutes before serving, turn slow cooker to high setting. Remove chicken with a slotted spoon, shred into bite sized pieces and return to cooker. Drop biscuit quarters into slow cooker, stir well. Replace lid and cook for 35 minutes more or until dumplings are done. Stir and serve. Serves 6-8

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