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Crockpot Chicken & Dumplings

Author: Catherine's Plates

Ingredients

  • 2 lbs chicken breasts, skinless and boneless
  • 2 cans cream of chicken soup (or sub using 1 can cream of celery and one can cream of chicken)
  • 4 cups chicken broth
  • 1 tsp poultry seasoning
  • 1/2 tsp craked black pepper
  • 1/4 - 1/2 tsp salt, to taste
  • 1 pkg refrigerated biscuit dough (only use 5 of the biscuits)

Instructions

  • Place all ingredients, except biscuit dough, into crockpot. Stir to combine.
  • Add chicken and submerge into mixture.
  • Cover and cook on high for 3 hours or low for 6 hours.
  • When chicken is tender and cooked through, shred the chicken with 2 forks. Stir to combine.
  • Open can of biscuits, roll out each biscuit until thin. Cut into small pieces and place into crockpot. Stir into mixture.
  • Cover and cook on high for an additional hour until biscuits are cooked and fluffy. Enjoy.