Crock Pot Chicken & Dumplings with Refrigerated Biscuits

By chelseap09

An easy make ahead recipe, this Crock Pot Chicken and Dumplings recipe is so delicious it's in my rotation of meals often. Enjoy!

Ingredients

• 1 pound chicken breasts, boneless, skinless
• 2 tablespoons butter
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 (14-ounce) can chicken broth
• 1 medium white onion, diced
• 4 large flaky refrigerator biscuits (half a can)

Details

Servings 4
Adapted from theagnosticswife.wordpress.com

Preparation

Step 1

Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours.

Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done.

Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.