Slow Cooker Chicken and Dumplings

Use 1 can of cream of chicken and herbs soup and 1 can of cream of chicken soup. Add peas and carrots. Use chicken broth in place of water. Roll out biscuits and cut in strips. Cook another hour to hour and half to cook dumplings.

Season chicken. Add carrots and celery. Use 1 can cream of chicken and 1 can cream of chicken with herbs.

Cook on low for 5 hours: 1 3/4-2 lbs Boneless Chicken Breasts cut into cubes (Season to your preference ex. Onion powder, garlic powder, poultry seasoning, black pepper) Fresh or Frozen Diced onions 3 Cans Cream of Chicken & Herbs soup 8 oz of Chicken Broth Add in when there is 1-1 1/2 hours left to cook: 1 can of Pillsbury Grands Biscuits (There are 8 in a can but I thought that would be too much so I only used 5 biscuits) Before adding to slow cooker, flatten each one out and cut into 4-5 strips.

Added a package of frozen peas and carrots 30 min before biscuits. Substituted poultry seasoning for salt.

Use chicken broth instead of water Use 1 can cream of mushroom and 1 can cream of chicken Add frozen peas and carrots when you cook with the biscuits Add biscuits at the end and cook for additional 1 hour on high

Use chicken broth instead of water and leave biscuits in whole pieces on top.

Seasoned the chicken Added onion, celery Used 1 can cream of chicken and 1 chicken and herbs. Used chicken broth Added peas and carrots with the biscuit.

Season your chicken with poultry seasoning, season salt, onion and garlic powder (or whatever tickles your fancy) to taste; use chicken broth instead of water; add sliced carrot, celery, and onion at two hour mark, biscuit dough at three hour mark, and should be ready at four hour mark.

Use thighs instead! So much better