Chicken and Dumplings Crock Pot Recipe
4 skinless, boneless chicken breast halves (seasoned the way you like-I like sage poultry seas garlic powder and pepper)
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
I like to toss in any lefdtover veggies I have in my fridge....ar a handful or peas at least.
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 75 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
YOU WILL NOT believe how good this is!!!