Crock Pot Chicken and Dumplings ( A Texas Recipe )

Crock Pot Chicken and Dumplings

skinless, boneless chicken breast halves or dark meat of your choice

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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 30 minutes before serving, place the torn biscuit dough in the slow cooker.

 

 Cook until the dough is no longer raw in the center.salt and pepper to taste.

You can also de-bone your chicken add back to the crock-pot.