Crockpot Chicken Enchilada Soup... so stinkin good! Rinse your black beans really well or soup will not be right color. I made a red rice that we dolloped on top of soup, and scooped it all up with cheese quesadillas! Yum
Crock Pot: Chicken & Dumplings Ing: 4 skinless, boneless chicken breast halves 2 tbs butter 2 (10.75 oz.) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces Place the chicken, butter, soup, and onion in a slow cooker, and fill w/ enough water to cover. Cover& cook for 5 to 6 hrs on High. About 30 min. before serving, place the torn biscuit dough in the slow cooker. Cook til the dough is no longer raw in the center.