4 boneless skinless chicken breasts
2 tbsp butter
2 (10.75 oz cans condensed cream of chicken soup
2 potatoes, cubed
2 or 3 carrots, cut up
1 (16 oz.) package refrigerated biscuit dough, torn into pieces
Directions:
Place chicken, butter, soup, potatoes, and carrots in a slow cooker and fill with enough water to cover.
Cover and cook on High 5 to 6 hours.
About 45 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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