Slow cooker chicken and dumplings
Ingredients (serves 2):
2 chicken breasts
1 can Cream of Chicken soup
1/2 white onion (diced)
1 tbsp butter
1/2 cup water
1/4 cup flour
1 small package Pillsbury Grands Jr biscuits
Salt
Pepper
1. Cut the fat off the chicken. Place the chicken, soup (I use Campbell's 98% fat free), onion, and butter in the slow cooker. Add enough water so that all ingredients are covered.
2. Cook on high for 6 hours. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
3. When 5 1/2 hours have past, rip up biscuits into quarter-sized pieces or smaller. Coat them in flour, then add them to the slow cooker for the final 1/2 hour.
4. Add salt and pepper to taste.
Looks delicious
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