Crockpot Chicken and Dumplings
4 skinless, boneless chicken breast halves (I used 3 because it's what I had)
2 Tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 can chicken broth
1 onion, finely diced
1 cup frozen veggies
1 packages refrigerated biscuit dough (like Pillsbury Grands)
Salt, pepper, garlic powder and Italian seasoning to taste
Place the chicken in the crockpot. Sprinkle with salt, pepper, garlic powder and Italian seasoning to taste. Put butter on chicken.
Add onions. Pour cans of cream of chicken soup and chicken broth over the chicken, add 1/2 can of water to make sure chicken is covered. Cover crockpot and cook for 5 hours on high.
About 1 hour before serving, take the chicken breasts out and shred then into small pieces. Put the chicken back in and then add the frozen veggies and tear the biscuit dough apart for the dumplings. I used frozen peas and corn because it's what I had on hand and I knew the kids wouldn't object TOO strongly. You can also try adding the veggies at the beginning but I wasn't sure if they would be too mushy. Then place the torn biscuit dough in the crockpot. Be sure to push the dough into the water to make sure it gets wet. Cover and cook until the biscuits start to brown. I forgot to take a picture of the finished product before hubby started serving, so I took one of my bowl. I found this recipe on Allrecipes.com and tweaked a bit after reading some of the reviews. It is even better the next day for leftovers, if you have any! Enjoy!!