Crockpot Chicken & Dumplings...

 ...a couple weeks ago, Kelly over at Kelly's Korner did a crockpot recipe link-up. I picked out some that I wanted to try and blogged about the recipes. As promised, I'm trying them and posting about them as promised. First one up was Crockpot Chicken and Dumplings from Tastefully Done.

Crockpot Chicken & Dumplings

4 chicken breasts (no need to cook them first, toss them in frozen or thawed)
2 cans cream of chicken soup
1 small onion, diced
water or chicken broth (the broth gives it much more flavor)
2 cans refrigerated biscuits

Place the chicken in the crock pot. Mix together the soup and onion and place over the chicken. Pour enough water or broth in the crock pot to completely cover the chicken and soup mixture. Cook on low for 5-6 hours if your chicken is thawed; if chicken is frozen, cook on low for 7-8 hours.

Once chicken has cooked completely, remove the chicken from the pot and shred with a fork. Return chicken to the pot.

1 - 2 hours before serving, tear the raw biscuits into pieces and drop in the pot. Let the biscuits cook for an hour. (The liquid will cook the raw biscuits and turn them into dumplings). The biscuits will absorb the extra liquid.

My variations...I only used one can of biscuits, primarily because I didn't realize that it needed two (this is why you should read the recipe before you go to the grocery store and not skim it in the night before) and I needed the other can for deer burger muffins for dinner the next night. It had a little extra juice but not so much that it took away from the dish. I only used one can of chicken broth but because I knew I'd be gone for more than 8 hours, I went ahead and added another can of water just to make sure it wouldn't dry out.

Verdict? Matt and I both thought it tasted exactly like chicken-n-dumplings!!! All it needed was a little extra salt and pepper. We both loved this and it was super easy! For just the two of us, it was enough for dinner and lunch the next day. This one is definitely a keeper!