Slow Cooker Chicken and Dumplings

By dgebo

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 1-2 C chicken broth
• Dumplings: makes 12
• 1 1/2 C flour
• 2 t banking powder
• 1 t salt
• 1 egg - lightly beaten
• 2/3 C milk

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Place partially frozen chicken breasts, butter, soup, and whatere spices you like in a slow cooker, and fill with enough broth to cover.

Cover, and cook for 3 1/2 hours on High.

Dumpings:
Mix together the flour, baking powder and salt in a bowl. Add aggs and milk and stir until all ingrediants are just moist. Re frigerate until needed. Roll dough and cut into strips and season w/ salt and pepper.

About 90 minutes before serving, place the torn biscuit dough in the slow cooker (make sure to push below the liquid so they cook). Tear apart chicken breast. Cook another 1 1/2 hours.

For thicker sauce - add some sifted flour.