So I couldn’t resist to make one more meal considering I had everything on hand. This is from allrecipes.com
Slow Cooker Chicken and Dumplings (with alterations)
4 skinless, boneless chicken breasts
2 tbl butter
2 (10.75 oz) cans of condensed cream of chicken soup
1 onion, chopped
2 (10 oz) packages of refrigerated biscuits, torn into pieces.
Place chicken, butter, soup and onion in a slow cooker, and fill with enough water to cover.
Cover and cook for 5-6 hours on high. About 30 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw inside.
ALTERATIONS: So I used cream of chicken, cream of mushroom and chicken broth instead of adding water to fill. This was yummy but very salty, so next time I will use LOW sodium soups and broth and add my own salt. Other suggestions on the website includes canned or frozen veggies. I also used about 1.5 lbs of chicken and only used 1 can of biscuits.
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