Slow Cooker Chicken and Dumplings

 

Ingredients:

• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 medium onion, finely diced
• 1 (10-ounce) package refrigerated biscuit dough
• 2 cups chicken broth or water, or as needed to cover

Instructions:

1. Place the chicken, condensed soup, onion, and butter in a slow cooker.
2. Add enough chicken broth or water to cover the chicken completely.
3. Stir the ingredients together well.
4. Cover the slow cooker and cook on high for 5-6 hours, or until the chicken is cooked through.
5. About 30 minutes before serving, tear the biscuit dough into pieces and place them in the slow cooker.
6. Cover the slow cooker and continue to cook on high for 20-30 minutes, or until the biscuits are cooked through.
7. Serve hot and enjoy!

Tips:

• For a richer flavor, use chicken broth instead of water.
• You can use more biscuit dough if you like, but the biscuits may take longer to cook.
• To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
• To check if the biscuits are cooked through, insert a toothpick into the center of a biscuit. If the toothpick comes out clean, the biscuit is done.