6 Hrs 10 Min
Original Recipe Yield
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
Season chicken well salt pepper cumin
Add mixed frozen vegetables
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough 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.
-suggestion cook biscuits for 90 min after rolling out thinner
Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it -
write a review for this recipe by clicking Rate/Review by the description!