Crockpot Chicken & Dumplings

I am always looking for a good crock pot recipe. I've tried tons, and I can't say they've all turned out great, but this one definitely did!

My grandma makes home-made chicken and dumplings for us all the time, and my husband actually said these were BETTER THAN GRANDMA'S! Shhh!!! don't tell :) Thankfully she has no idea about anything computer related so hopefully my secret is safe with you...and the world wide web.

I saw this recipe on pinterest from confessions of a cookbook junkie, and knew I had to try it.




*photo from Jessica Shuler


I changed a few things because I am a picky, picky person but it still came out wonderfully.

Crock Pot Chicken & Dumplings Ingredients

 

 

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup

Onion flakes

2 Tbsp butter

1 tsp salt

2 tsp black pepper

1 Tbsp Oregano

2 cans chicken stock

1 can Pillsbury Grands! Buttermilk biscuits

Directions:

 

Put everything except the biscuits into the crock pot.  Cook on low 6-8 hours until chicken is done.  When chicken is done, shred it with two forks.  About an hour before serving, tear or cut the biscuits into small 1 inch pieces.  The original recipe called for 2 cans of biscuits, but I only used 1 can and it was plenty dumpling/chicken ratio for us! Toss the pieces into the crock pot and stir gently.  If it feels too thick, you can add a cup of water or more chicken stock.  Allow to cook for up to an additional hour to let the biscuits cook. 

4 chicken breasts (frozen or thawed)