Crock Pot Chicken and Dumplings- Sarah Hull

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2(10.75 ounce) cans condensed cream of chicken soup (plus one soup can of water and one soup can of chicken broth)
• 1 onion, finely diced
• 3 carrots diced
• ½ bag frozen peas
• 1 (10 ounce) package refrigerated biscuit dough, torn into pieces (1/4s)

Directions

1.     Place the chicken (season chicken with pepper/garlic salt/paprika/cumin/poultry seasoning…however you’d like to season it works), butter, 2 cans of soup, and onion, carrots in a slow cooker, and fill the soup can with water once and dump in the crockpot.  Fill the soup can once more with chicken broth and put into the crockpot.  Make sure the ingredients are covered with the liquid (if not add more water or broth).

Cover, and cook for 5 to 6 hours on High. 

About 1 and a half hours before serving, Add peas, 1 tbls. Or so of flour About place the torn biscuit dough in the slow cooker push down into liquid a little. Cook until the dough is no longer raw in the center (about an 1hour I check a biscuit, usually about 1 hour to 1 1/2 so they are not raw)