Slow Cooker Chicken and Dumplings
Altered Version by Barbara Burrell
6 Hrs 10 Min
4 skinless, boneless chicken breast halves (or you can use a shredded rotisserie chicken)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I use 3-4 for more dumplings)
1-32 oz Container of Chicken Broth (can use another carton if you prefer it over water)
4-Cups Water or enough to cover the chicken.
1 tsp Black Pepper
1 tsp Mrs.Dash Garlic & Herb Seasoning
1/4 tsp Basil
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth and/or water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes (I recommend several hours as 30 mins is not enough time) before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.