Sunday, May 3, 2009

Southern Chicken & Dumpling

My family and I love this recipe, it is a wonderful and easy recipe to prepare. Whenever we can, Sunday afternoons are relaxing times in our home. We are all happy not to have anything scheduled. So we usually come home after church and make brunch and then I set-up the crock pot. Today, I made this simple chicken and dumpling recipe. I set-up it up earlier in the day and about four hours later when we are done gardening or hanging out together, we sit down and enjoy this very yummy meal.


4 skinless, boneless chicken breast halves
2 tablespoons butter
Carrots, celery, onions to taste
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Makes about 6-8 servings


1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover and cook for 4 to 5 hours on high.

2. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.
3. Cook on high for 30-45 minutes until the dough is no longer raw in the center.

Here is a slow cooker receipe book.

Here is a slow cooker.

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