Slow Cooker Chicken and Dumplings

By rrxing

Ingredients

• Rotisserie chicken leftovers, roughly shredded
• 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a
• bit)
• 1 can chicken broth (14.5 oz)
• 1 small onion, chopped
• 2 tablespoons of butter
• 1 can Pillsbury biscuits

Details

Servings 4

Preparation

Step 1

1. Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can
of water, chopped onion, and shredded chicken. Make sure the chicken is covered with liquid.
2. Cook on low for hours.
3. Cut the biscuits into sixths.
4. Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
5. Cover and cook for 1 hour on HIGH.