To walk into the house from a long day at work and smell dinner ready (or in this case almost ready) and not actually have to do anything is awesome. And for that dinner to taste good as well is even better!!
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup (I used 1 can chicken and 1 can mushroom...both 98% fat free)
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I used Pillsbury grands reduced fat)
- 1 can fat free chicken broth
Directions
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water (This is where I used the chicken broth...in place of the water) to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.These biscuits took a lot longer than 30 minutes. It was probably closer to 1.5 hours for them to get to a consistency that wasn't doughy/gummy.
This recipe comes from allrecipes.com
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