Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings


1lb of Boneless Skinless Chicken Breasts (about 2-3)
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)

Instructions:

Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking.


Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.
Makes about 6-8 servings.
My Slow-Cooker Info:  The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316.  Other models may have different temperature settings and could effect your results.  Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.

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