Crock Pot 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.

PLEASE REMEMBER TO SHARE ON FACEBOOK AND PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE

Add Comment