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4 skinless, boneless chicken breast halves, cut into pieces 2 Tbsp. butter 2 (10.75 oz.) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 oz.) pkg. refrigerated biscuit dough, torn into pieces Place the chicken, butter, soup and onion in a slow cooker; fill with enough water to cover. Cover and cook for 5 to 6 hours on high, or all day on low. About 30 minutes before serving, place the torn biscuit dough in the slow cooker; drop on top and stir in. Cook until dough is no longer raw in the center. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |