for Kim

A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening.  This recipe was super easy and delicious; even my picky five-year-old loved it!  I just wish that the photo had turned out better.  That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo.  :(

Slow-Cooker Chicken and Dumplings

adapted from Bubble Crumb

Ingredients:

1lb of Boneless Skinless Chicken Breasts (3-5)

2 Tablespoons Unsalted Butter

2 cans (10.5oz) Condensed Cream of Chicken Soup

1 can (14oz) Chicken Broth

1 medium White Onion, diced

4 Large Flaky Refrigerator Biscuits

Place chicken in crock pot and top with butter.  Add cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours.

Remove chicken from crock pot and use a fork to shred.  Return chicken to the crock pot.  Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Serve hot.

Makes about 6-8 servings.

I got this from Pinterest

but instead of all that onion I only put in 2 tablespoon of dried chopped onion, it tasted amazing :)