Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 medium onion, finely diced
- 1 (10 ounce) package refrigerated biscuit dough, torn into pieces
- Water, enough to cover chicken
Instructions
- Place chicken breasts, butter, diced onion, and both cans of cream of chicken soup into the slow cooker.
- Pour in enough water to fully cover the chicken.
- Cover and cook on High for 5 to 6 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, tear biscuit dough into small pieces and drop on top of the chicken mixture.
- Cover and cook for an additional 30 minutes, until the dumplings are cooked and fluffy.
- Gently shred or cut the chicken, stir lightly, and serve warm.
Notes
- Add diced vegetables like carrots, peas, or celery for extra nutrition and flavor.
- Substitute water with chicken broth for richer taste.
- Use chicken thighs instead of breasts for a juicier texture.
- Enhance seasoning with garlic powder, black pepper, or poultry seasoning.
- Stir in a splash of cream at the end for added richness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
