Crock Pot Chicken & Dumplings

Slow-Cooker Chicken and Dumplings

1lb of Boneless Skinless Chicken Breasts
2 Tablespoons Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)

Place thawed chicken in crockpot. Top with butter add cream of chicken soup, chicken broth and onions. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time cut each biscuit into small pieces(appox. 9 each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done. It took an hour in my crockpot.

Remove chicken and shred. After shredded place chicken back into crockpot and mix. Serve hot.

Serves 6-8.

I added a bit more broth because I used three huge chicken breasts from Sam's club so I wanted to cover the chicken with liquid. Then, since there was lots of liquid towards the end of the cooking process, I added the entire can of biscuits, just pinched off little pieces as big as the end of my finger and added them.

The original recipe came from here