Crockpot Chicken & Dumplings

This is my first time actually having chicken & dumpling soup and let me tell ya, it was fantastic. This recipe is super easy and super delicious. You must try it. Just do not make the mistake I did and buy one can cream of chicken soup and the other cream of celery. It could have tasted so much better if I actually bought the two cans cream of chicken. It was my fault for not checking the cans, but there also shouldn't have been a cream of celery soup with the cream of chicken. I'm not bitter though; the soup still turned out great, but you could taste that celery. I had to put it in there or else the balance of ingredients would have been off. Nonetheless, the chicken & dumplings did not disappoint. I cannot wait to make it again.

Ingredients

2 boneless, skinless chicken breasts

2 tbsp butter

2 cans cream of chicken soup

1 (14.5 oz) can of chicken broth

1/2 onion, diced

1 tbsp dried parsley

1 can of an 8 count Pillsbury Grands biscuits

Directions

Place chicken in crockpot. Plop the butter on the chicken.

Next, scoop the cream of chicken soup and pour chicken broth on top.

Add the diced onions and dried parsley.

Cover and cook on High for 4-5 hours or Low for 8-9 hours.

~I cooked mine on low~

After the chicken is cooked, shred it and put back into the soup.

~I have a small crockpot so I didn't cook my chicken that long, I'm to scared to dry out my chicken~

Cut each biscuit into 9 pieces.

Stir gently into the soup. Cover and turn crockpot to high and cook for another hour.

Serve warm and enjoy!

TATER RATER

"If the cream of celery wasn't there, it'd probably tasted better" -Tater

Suggestions: Ours turned out really thick, so I recommend adding more broth.

Adapted from: freshdreamer