Cockpot Chicken & Dumplings

4 boneless, skinless chicken breasts

2 tbsp butter

2 cans cream of chicken soup

3 1/2 cups chicken broth

1 small onion, chopped

1 cup thinly sliced celery

1 cup thinly sliced carrots

2 chicken bouillon cubes


1 (10-oz) can refrigerated biscuits

salt and pepper to taste


Put all of the ingredients, except the biscuits into a crockpot. Cover and cook on LOW for 7 hours. Remove chicken and cut into small chunks. Return to crock pot. Stir everything well. Cut biscuits into pieces and place on top of soup mixture. Cover and cook for another hour, or until cooked all the way through. If desired, turn crockpot to high and cook for an additional 10 minutes.


I sprinkled gravy with poultry seasoning and rubbed sage to taste, for additional flavor.  It is not necessary though and is very good with or without it.