SLOW COOKER CHICKEN AND DUMPLINGS

 I have to thank my friend Sara for this awesome recipe she found on allrecipes.com from Janiece Mason.When she found out I was blogging about crock pot recipes she told that she had come to love her crock pot too. So she sent me one of her family’s favorite recipes. Since it was 64 degrees outside it was a perfect time to try her recipe.The soup was very tasty and the dumplings couldn't have been easier to make. I ended up only using one can of biscuits and had plenty of dumplings for the three of us. The next day the soup was a little thick so I added a cup of water and opened up the other can of biscuits, made fresh dumplings and had wonderful leftovers for lunch.Thanks again Sara, I know I will be keeping this recipe handy. If any one else has any favorite recipes I would love for you to send me the recipes and links via my comment section below or e -mail. I am always looking for new ones to try out. Next week I am going to be trying some breakfast casseroles out. Hopefully they will be as good as they look. 

SLOW COOKER CHICKEN AND DUMPLINGS

INGREDIENTS:

4 chicken breasts

2 cans of cream of chicken soup

1 can of chicken broth

2 tbs. of butter

1 small onion finally chopped

2 10 oz. cans of biscuits

DIRECTIONS:

Spray the crock pot with PAM. Place the chicken and onions in the bottom. Salt and pepper the chicken to taste. Then pour soup over chicken and cover. Cook on high for 5- 6 hours.About a half an hour before serving, remove the chicken and shred. Return the chicken to the crock pot and tear biscuits into fourths and place on top. Cover and continue cooking until the dumplings are done in the middle.