4 skinless, boneless chicken breast halves (seasoned the way you like-I like sage poultry seas garlic powder and pepper)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
OPTION:
I like to toss in any lefdtover veggies I have in my fridge....ar a handful or peas at least.

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 75 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


YOU WILL NOT believe how good this is!!!

I haven't had chicken & dumplings in so long...probably since my mom died. I'll have to give this a try! Thanks!

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I had a recipe like this but you did it on the stove top - I cannot wait to try it in the crockpot. I love Chicken and Dumplings. And adding veggies to it - I never thought of that - great idea!!!

Thanks for this I have been so hungry for this even asked my mom for a recipe but she did not have one.Definately will have to get the stuff to makethis one.

Going to try this recipe out this week.

This does sound very good! Another dinner to add to next weeks menu. Thanks!!

i think we'll try this this week.

made this on Sunday. thanks for posting this great recipe!

Made this last night and it was so good!

Next time I make it I think I will try using tortillas for the dumpling to see how that turns out

I made this tonight...and can I say....it was....AWESOME!!!!!!! I added frozen peas and corn to it and served it over mashed potatoes. It is definitely going into our rotation!

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