Chicken and Dumplings

I tried this new recipe for dinner tonight and it was yummy and easy. I love using my crock pot, and since I'm always looking for new recipes to use it with, I thought I'd share it with all of you. I did make a few changes though they are at the bottom.

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 7 to 8 hours on low or 5 to 6 hours on High. About 30 min. before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Here are my alterations:

I used 1 can cream of celery and 1 cream of chicken, because I didn't have another cream of chicken. I'm sure cream of mushroom would also work.

I added a little cumin, parsley, chicken bouillon, and pepper to give it more flavor.

I added a few stalks of celery and a few potatoes at the beginning. And added some frozen peas and carrots and shredded the chicken right before I added the biscuits.

I also only used one can of biscuits and they needed to be cooked more like an 1 1/2 hours instead of 30 min. . Jason also suggested not tearing them up as much, so they are bigger. I guess the bigger the pieces the longer they need to cook.

All in all, it was very tasty. You can do a lot with the recipe to make it your own. Enjoy!