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Ingredients

6 h 10 m servings 385 cals
Original recipe yields 8 servings
Note: Recipe directions are for original size.
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
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  • Add all ingredients to list
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

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    • Prep

      10 m
    • Cook

      6 h
    • Ready In

      6 h 10 m
    1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
    2. 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.

    Footnotes

    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts


    Per Serving: 385 calories; 18 g fat; 37 g carbohydrates; 18.1 g protein; 45 mg cholesterol; 1245 mg sodium. Full nutrition



    Source: allrecipes.com