I love homemade chicken and dumplings but I don't always want to take the time to make my dumplings from scratch. That's why I love this slow cooker recipe.
4 boneless, skinless chicken breasts, halved
1 box container chicken stock or broth
2 tbsp. butter
2 (10.75 oz ) cans Cream of Chicken Soup
1 small onion, finely diced
2 rolls refrigerated biscuits, quarter each biscuit
1. Place chicken breasts, butter, soup and onion into slow cooker. Use the chicken broth or stock to fill slow cooker just to cover ingredients.
2. Cover slow cooker and cook 5-6 hours on Low. About 45 minutes before serving, place quartered biscuits into the slow cooker. Stir or push biscuits down into liquid. Cook until chicken is done and biscuits are no longer raw.
**To make this meal even quicker you can use a precooked Rotisserie chicken. Put all the ingredients into your slow cooker or stew pot. Cook over low or medium high heat until the biscuits are no longer raw. This way you are really only heating the ingredients through. It cuts down on cooking time and it is super yummy!
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