Slow Cooker Chicken and Dumplings

  • 1 large onion, cut into thin wedges
  • 1 lb. boneless, skinless chicken thighs
  • 1 1/2 c. frozen mixed country vegetables
  • 1 can fat free cream of chicken soup
  • 1 can refrigerated biscuits
  • Salt and pepper to taste

Layer the onion, chicken and frozen vegetables in a Crockpot, in that order. Pour the soup over the top and add one can of water to the mix. Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours. In the last 45 minutes of cooking, cut the biscuits into small pieces and add to the mixture. Stir several times before serving. Season as desired before serving.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus slow cooking time
Related Articles
Rush Hour