Slow Cooker Chicken and Dumplings 2 Recipe

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 cans cream of chicken soup (10.75 ounce cans)
  • 1 can chicken broth (14 ounce can)
  • 1 onion, finely diced
  • 2 packages refrigerated biscuit dough, sliced into pieces (10 ounce pkgs)
Place the chicken, butter, soup and onion in a slow cooker. Pour broth into crock pot to cover chicken. If additional liquid needed, add enough water to cover. Cook for 5 to 6 hours on high. Shred chicken. About 1 hour before serving, place the sliced biscuit dough in the slow cooker, making sure biscuits are submerged in chicken mixture. Cook until the dough is no longer raw in center.
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