Chicken 'n Dumplings
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- 2 c cooked chicken, shredded
- 2 cans (10 3/4 oz) cream of chicken soup
- 2 soup cans of water
- 4 tsp all-purpose flour
- 2 tsp chicken bouillon granules
- 1/2 tsp black pepper
- can refrigerated buttermilk biscuits
1. Combine all ingredients, except biscuits in crock pot.
2. Cut biscuits into quarters and gently stir into mixture.
3. Cover and cook on low 4-6 hours.