Crock-Pot Chicken and Dumplings

Ingredients

• 3 boneless, skinless chicken breasts
• 4 Tbsp butter
• 4 cans cream of chicken soup
• 2 (14.5 oz) cans chicken broth
• 1/2 onion, diced
• 2 Tbsp dried parsley
• 8 Grands flaky refrigerator biscuits
• Peas and/or sliced carrots

Place chicken in crock-pot. Plop the butter on the chicken. Then scoop the cream of chicken soup on the chicken. Pour the chicken broth over all. Add the diced onion, dried parsley, and optional peas and carrots. Cover and cook on High for 4-5 hours or Low for 8-9 hours.

After the chicken is cooked, shred it and put it back into the soup. Cut each biscuit into 9 pieces. Stir gently into the soup. Cover and turn the crock-pot to High and cook for another hour.

After an hour, stir it up. Serve warm and enjoy!

Yield: 6 servings