Yesterday I wanted to attend the Chrysalis closing so I needed a crock pot meal that I could fix in the afternoon so it would be ready for everyone since I wouldn't be home.
I cooked my chicken before hand and then cut it up. I then put all the ingredients in the crock pot and about 1/2 hr. before I thought everyone would be eating I had the babysitter put in the biscuits. Turns out that the biscuits took longer to cook that the recipe says. I think other than that snafu they turned out pretty good. We all agreed that they would have been good with some peas in carrots in them as well. Here's the recipe if anyone wants to try it out.
Southern Chicken & Dumplings, submitted by Stephanie Lucius of Powder Springs, GA
3 10-3/4 oz. cans cream of chicken soup
1/4 c. onion, diced
6 boneless, skinless chicken breasts
3-3/4 c. water
3 12-oz. tubes refrigerated biscuits, quartered
Pour soup into a slow cooker; add onion and chicken. Pour in enough water to cover chicken. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. About 45 minutes before serving, turn slow cooker to high setting. Remove chicken with a slotted spoon; shred into bite-size pieces and return to slow cooker. Drop biscuit quarters into slow cooker; stir well. Replace lid and cook for 35 minutes more, or until dumplings are done. Stir and serve. Serves 6 to 8.
This came from the Gooseberry Patch cookbooks 101 Slow Cooker Recipes.
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