An easy make ahead recipe, this Crock Pot Chicken and Dumplings recipe is so delicious it's in my rotation of meals often. Enjoy!more
Adapted from theagnosticswife.wordpress.com
pound chicken breasts, boneless, skinless
(10.5-ounce) cans condensed cream of chicken soup
(14-ounce) can chicken broth
medium white onion, diced
large flaky refrigerator biscuits (half a can)
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.