Chicken Crockpot: Slow Cooker Chicken and Dumplings

posted by Pj 01-16-100 7:46 AM

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breasts
2 tablespoons butter or margarine
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1 small onion, diced
2 (8-count) cans refrigerated biscuits

To make chicken: Place the chicken, butter/margarine, soup and onion in crock pot and fill with water to cover. Cover and turn heat setting to high. Cook for 5-6 hours or until chicken is cooked through and no longer pink inside.

To make dumplings: Approximately 30 minutes before servings, tear biscuit dough into pieces (or cut each biscuit into fourths) and drop in soup mixture in crock pot. The biscuits will turn into your dumplings. Test readiness of dumplings by cutting a piece in half; if it's center is dry and not doughy the dumplings are ready to eat. Be sure to put the cover back on the crockpot after you have dropped the pieces of biscuits into the soup mixture to cook.

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