pages

Translate

Sunday, November 29, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Saturday, November 28, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Friday, November 27, 2015

zucchini gazpacho with basil cream

Ingredients

  • Servings: 4
  • 2 cucumbers, sliced
  • 2 zucchini, sliced
  • 1 small onion, roughly chopped
  • 3/4 cup olive oil
  • 1/2 cup torn basil leaves
  • 1/3 cup lemon juice
  • 1/4 cup heavy whipping cream
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
  • refrigerate soup until chilled, at least 1 hour.

Thursday, November 26, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Wednesday, November 25, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Tuesday, November 24, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Monday, November 23, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Saturday, November 21, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Quick And Zesty Vegetable Soup

Ingredients

  • Servings: 8
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • salt and pepper to taste
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 cups frozen mixed vegetables
  • 1/2 cup egg noodles
  • 1/2 teaspoon dried oregano

Recipe

  • in a large stock pot, brown beef and onion. cook until onion is tender, and drain any grease. season to taste with salt and pepper.
  • stir in stewed tomatoes, vegetables, egg noodles and oregano. bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender. serve hot.

Friday, November 20, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Thursday, November 19, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Wednesday, November 18, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Monday, November 16, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.

Sunday, November 15, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • 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.