(Easy Slow Cooker Chicken and Dumplings

• Meat

  • 1 1/2 lbs Chicken breasts or thighs, boneless skinless
  • 1/4 tsp Poultry seasoning

• Produce

  • 1/4 tsp Garlic powder
  • 1 Onion, medium
  • 2 tsp Parsley, dried

• Canned Goods

  • 2 cups Chicken broth
  • 2 cans Cream of chicken soup

• Baking & Spices

  • 1/2 tsp Seasoned salt

• Bread & Baked Goods

  • 10 Buttermilk biscuits, canned regular size

• Dairy

  • 2 tbsp Butter

Found on belleofthekitchen.com

Description

Ingredients

• 1½-2 pounds boneless, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 2 TB butter
• 2 tsp dried parsley
• ½ tsp seasoned salt
• ¼ tsp poultry seasoning
• ¼ tsp garlic powder
• 2 cups chicken broth
• 2 cans (or boxes) cream of chicken soup
• 10 canned, regular size, buttermilk biscuits (I use two small cans, each contains five biscuits)

Directions

• Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
• Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours.
• After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
• Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
• Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!