2 cans cream of chicken soup (can also substitute 1 can with cream of celery)
1 onion, finely diced
1/2 cup finely minced celery
1 (10 oz) package refrigerated biscuit, dough torn into pieces
optional- black pepper, lemon pepper, garlic powder
About 1 cup chicken broth
Instructions
Place the chicken, butter, soup, celery and onion in a slow cooker and fill with enough broth and water to cover.
Cover and cook for 5-6 hours on High or 8 hours on low then 2 hours on high. About an hour before serving, place the ton biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Originally Submitted
11/22/2009
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