Chicken and Dumplings in Slow Cooker
This was the first meal I ever made in the slow cooker. I looked at the ingredients and thought easy enough, so I ran out to the store, threw it all in the slow cooker, “set it and forget it!". All day I had that nervous feeling like I’d left the oven on - can you really leave this machine plugged in and cooking all day with no one home? What if we come home and the house is on fire?? Or what if we come home and it didn’t work and the chicken isn’t cooked through and it’s all gross and everyone’s starving? I’m sweating just thinking about that day again! But, silly me, slow cookers are foolproof and thus my love affair for this brilliant machine started that night. Also, this meal is unbelievably delicious - it’s like the ultimate comfort food.
3 boneless, skinless chicken breasts
1 white or yellow onion, diced
3 TBSP butter
1 can Campbells Condensed 98% fat free cream of chicken soup
2 boxes low sodium chicken broth (or enough to cover mixture)
Salt and pepper
1 can Pillsbury Grands! Homestyle biscuits
Place the chicken breasts, diced onion, butter, cream of chicken soup, salt and pepper in your slow cooker. Add enough chicken broth so it covers the chicken mixture.
Cover and cook on HIGH for 6 hours.
When there is about one hour left of cooking time, add the biscuits (I rip them in half) to the top of the liquid.
When you’re ready to serve, use your ladel or any big spoon to break up the chicken breasts - they will shred easily.
*To add some green to this dish and really make it a one pot dinner - stir in some frozen peas or frozen broccoli before you put the biscuits on top.
