Chicken and Dumplings (Crock Pot)

Chicken and Dumplings (Crock Pot)

I have made this twice so far and it's a great dinner. I love chicken and dumplings and have tried a few recipes but this is my favorite one. Super easy to make, double and not to many crazy ingredients! Plus who doesn't love throwing dinner in the crock pot in the morning and not having to worry about dinner later? Leftovers heat up perfect. This is a great winter dish.


Ingredients:

• 1lb of boneless skinless chicken breasts
• 2 tbsp. Butter
• 2 cans cream of chicken soup
• 1 can chicken broth (I use water and chicken bullion cubes)
• 1 medium white onion, diced
• 4 large flaky refrigerator biscuits (half a can)

To Make

Place thawed chicken in crockpot. Add butter, cream of chicken soup, chicken broth and onions. Easy pea-sy, you could even do it while a two year old holds onto your leg and pretends it's a horse. Which is a staple in pretty much anything I make. 

Cook on high 4-6 hours or on low for 8 hours, depending on how long you want to leave it on. I prefer low and a more cooked through flavor. 

When chicken cooked through, cut each biscuit into small pieces (approximately 9 each). Add biscuits and cook 30 minutes to 1 hour longer, or until the biscuits are done, to avoid that floury taste. 

Remove chicken from crockpot, place onto a plate and shred with two forks. After shredded place chicken back into crockpot and mix well. Serve hot. Store in an airtight container in the fridge.