Crock pot chicken and dumplings

2lbs of Boneless Skinless Chicken Breasts 

3 Tablespoons Unsalted Butter diced

2 cans (10.5oz) Condensed Cream of Chicken Soup

3 cups Chicken Broth

5 tbls minced onion

1 can Large Flaky Refrigerator Biscuits

Flour for rolling out biscuits 

Salt and pepper

Place thawed chicken in crock pot and top with salt, pepper, and diced butter.  Mix cream of chicken soup, chicken broth and diced onions, then pour over chicken.  Start slow cooker at High for 4-6 hours or Low for 8 hours.  Separate biscuits, roll till VERY thin on floured surface (they will thicken, I promise). Slice dough to desired size.  Place strips on top of mixture in the cooker, being sure the dough is not touching the cooker.  It's okay if there are layers of dough.  It will separate when stirred.  Continue cooking for time allotted.  Stir after two hours till all ingredients are mixed together.  The dough will help thicken the mix. 

At about an hour out from being done, check to make sure you are happy with the consistency.  Add more broth to thin it or soup to thicken it to your liking.  

Before serving, remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.

If you want to be less involved, stir the dough in with the mix at the beginning.  In my opinion the dough seems to be more doughy this way.  By no means does it make it taste different.  I just prefer the dough to be cooked a little differently.  

I consider chicken and dumplings to be more of a stew like consistency, but prefer it thin.  Sometimes, I even like it straight up soup like.  When I do it with much more both, I throw in some diced carrots and celery.  The celery adds flavor and the carrots are, well, just delicious.

Don't forget to add any ideas you may have.  I really do love to hear input!

Oh, and that totally is my pic up there.  It may not be a great pic, but I'm proud of it! :-)

Happy cooking!