The one thing I like better than serving a great meal is serving a great meal that I didn't have to spend all day cooking! If you like Chicken and Dumplings but don't have a lot of time on your hands, give this SLOW COOKER recipe a try -- it's really EASY and my family LOVED it!
TODAY'S RECIPE: CROCKPOT CHICKEN AND DUMPLINGS
4 skinless, boneless chicken breasts cut in halves
2 tablespoons butter cut into smaller pieces
2 cans (11oz size) of condensed cream of chicken soup
1/2 can (5.5oz of the 11oz size) of condensed cream of mushroom soup
1 onion finely diced
1 large (16oz) and 1 small (7-8oz) package refrigerated buttermilk biscuit dough, torn into pieces. (If you don't want a ton of dumplings, just use the large can of biscuit dough.)
1. Place the chicken, butter, soup, and onion in a crockpot (aka slow cooker). Add just enough water to cover. (I wound up adding about 7oz of water).
2. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, add the torn pieces of dough into the crockpot. Cook until the dough is no longer raw in the center.