Crock Pot Chicken & Dumplings


1 lb of boneless, skinless chicken breasts (3-5)

2 tbsp unsalted butter

2 cans (10.5 oz) condensed cream of chicken soup

1 can (14 oz) chicken broth

5 large, flaky refrigerated biscuits

Garlic powder, salt, and pepper to season (no measurements, I just eyeballed it)


Place chicken in crock pot and top with butter. Add cream of chicken soup and chicken broth. Season with garlic powder, salt, and pepper. Cook on High for 4-6 hours.

Remove chicken from crock pot and use a fork to shred. Return chicken to the crock pot. Cut each uncooked biscuit into 8 pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Serve hot.


Happy cooking!


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