CROCKPOT CHICKEN AND DUMPLINGS

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Made it with some extra biscuits and it turned out better than I thought it would. 10 out of 10 recommend this recipe!

Recipe Apdated From:www.allrecipes.com

INGREDIENTS

• 2 pounds boneless skinless chicken breasts or thighs
• 2 cans (10 ounces each) cream of chicken
• 1 package 8-count refrigerated biscuit dough
• 1 teaspoon cracked black pepper
• 1 teaspoon poultry seasoning
• 1 clove garlic minced
• 3 cups chicken broth
• 1 sweet onion diced
• 1 teaspoon dried parsley

INSTRUCTIONS

1. First, Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
2. Then, Cover and cook on high for 3 hours or low for 6 hours. 
3. When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
4. Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
5. Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
6. Serve immediately.