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1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on low. About 30 minutes before serving, turn slow cooker on high, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook about 45 - 60 minutes.
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Serving Size: 1 Recipe (103g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 494 | ||
Calories from Fat: 207 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 163.4mg | 6 % | |
Potassium 8.3mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 494
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