Crock Pot Chicken and Dumplings Recipe

ingredients:

1 can, canned biscuits (I used 5 flaky biscuits)

4 Large chicken breast, I used boneless

2 medium size potatoes, 1" cubed

1 can cream of chicken soup

1 medium onion, chopped

1 chicken bouillon cube

2 large carrots, sliced

1/2 tsp. garlic powder

1/2 C. heavy cream

1/2 tsp. parsley

1/4 tsp. pepper

1/4 tsp. salt

2 C. water

2 T butter

Directions:

Place chicken in boiling water and cook for 20 minutes. Remove and cool. Debone if using bone in chicken and shred. While chicken is cooking, place chopped onion, carrots and potatoes in the bottom of the crock pot. Cover with 1 1/2 C water and add bouillon cube. In a bowl combine cream of chicken soup, heavy cream, remaining 1/2 C water and all seasonings. Stir to combine well. Add shredded chicken to vegetables and cover with soup mixture. Stir to blend all ingredients. Place 2 T butter on top and cover. I cooked mine on high for 2 hours then took the canned biscuits and cut each into 6 wedges and added them to the chicken mixture. Stir to combine and cook an additional 1 1/2 hours.

recipe from Jane't page