Crockpot Chicken and Dumplings
Crockpot Chicken and Dumplings: The quintessential fall comfort dish, blending tender chicken and fluffy dumplings in a heartwarming broth. As leaves change color and the air turns crisp, let this slow-cooked delight wrap you in warmth and nostalgia.
Ingredients
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10 1/2 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
Instructions
- Place chicken, condensed soup, onion, and butter in a slow cooker.
- Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.
- About 30 minutes before serving, tear biscuit dough into pieces.
- Place dough in the Crockpot.
- Cook until dough is no longer raw in the center.
- Serve hot and enjoy!