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    Crock-pot Chicken ní Dumplings

    Source of Recipe


    List of Ingredients

    4 boneless skinless chicken breasts, cut in small chunks
    2 cans condensed cream of chicken soup
    1/4 cup onion, finely diced
    2 cups water
    2 10 oz packages refrigerated biscuits
    1 chicken bouillon cube


    Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.




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