Southern Chicken & Dumplings

By punk

Ingredients

• 3 10-3/4 oz.cans cream of chicken soup
• 1/4 c. onion, diced
• 6 boneless, skinless chicken breasts
• 3-3/4 c. water
• 3 12-oz. tubes refrigerated biscuits,
• quartered

Preparation

Step 1

Pour soup into a slow cooker; add onion and chicken.
Pour in enough water to cover chicken. Cover and cook
on low setting for 6 to 8 hours, or on high
setting for 4 to 6 hours. About 45 minutes before serving,
turn slow cooker to high setting. Remove chicken with a
slotted spoon; shred into bite-size pieces and return to
slow cooker. Drop biscuit quarters into slow cooker;
stir well. Replace lid and cook for 35 minutes more,
or until dumplings are done. Stir and serve.
Serves 6 to 8.