Slow Cooker Chicken and Dumplings Recipe

Ingredients

8 skinless, boneless chicken breast halves - I sprinkled mine with garlic pepper and salt
4 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
2 smalls onions finely diced
2 cups each baby carrots and chopped celery - Not on original recipe - My addition
2 (10 ounce) packages refrigerated biscuit dough, cut into fours
chicken broth (optional)**

Preparation

Step 1

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water (**I used chicken broth) to cover.
Cover, and cook for 5 to 6 hours on High. About 1 - 1 1/2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Biscuits will float to top, continue to stir them back down into the pot. this will help them to cook fully.

Serves 6-8