Chicken & dumplings



°4 boneless, skinless chicken breasts

°2 tablespoons butter

°2 cans (10.75 oz) heavy cream ì chicken soup

°1 onion finely

°2 (10 ounces) refrigerated cookie dough, torn into pieces




Place chicken, butter, soup, and onion in a slow cooker and fill with enough water to cover.

Cover & cook for 5 to 6 h on high. About 30 mn before serve, put the torn biscuits

Dough in slow cooker. Cook to dough fades in middle.




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