Slow Cooker Chicken and Dumplings – submitted by Sonia W.
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can low sodium chicken broth
1 small onion, finely diced
1 package Pillsbury Grands biscuit dough, cut or torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, broth and onion in a slow cooker (fill with enough water to cover if needed).
2. Cover, and cook for 7 to 8 hours on low. Shred chicken to desired constancy, add biscuit dough and push under liquid. Cook for another hour on high. If sauce is too runny, add some sifted flour and stir (do not add flour prior to adding biscuits as they will absorb a lot of the liquid)