- Crock Pot Chicken and Dumplings
6 boneless/skinless chicken breasts
3 Tbsp butter
2 cans cream of chicken soup ( I used cream of chicken with herbs)
1 can cream of mushroom soup (I used cream of Mushroom with roasted garlic)
1.5 cups of chopped onions (I used frozen)
3 (10 oz) pkgs of buttermilk biscuits - torn into pieces
1. Place chicken, butter, soups and onion in slow cooker. I added some spices as well - cumin, seasoned salt, pepper, parsley. Fill with enough chicken broth to cover the chicken.
2. Cover and cook on HIGH for 6 hours. After 3 hours add the torn biscuit dough to the pot. Continue cooking for the remaining 3 hours.
3. When finished - take out the big chunks of chicken and shred.
This week's recipe is courtesy of my Facebook follower Missy Smith who passed on this great comfort food - family friendly meal.
Jen Payne, CPA, Professional Organizer and mom to two boys: Brendan (17) and Ryan (15).