Sunday, November 30, 2008

Slow cooker Chicken and Dumplings

I found this recipe on - the original recipe calls for chicken breasts, but I like this recipe as an option to use leftover roast chicken pieces. I also make homemade biscuits instead of using the refrigerator biscuits to cut costs even more!

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves (or leftover chicken roast)
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 (or homemade!)

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.

Total Cost:
Chicken - Free! (used leftovers from roast chicken)
Butter - $0.14
Cream soup - $1.00
Onion - $0.30
Homemade biscuits - $1.72

GRAND TOTAL - $3.46 for 6-8 servings, or $0.57 per serving!

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