BEST RECIPES-CROCKPOT CHICKEN AND DUMPLINGS

INGREDIENTS

• 2 pounds boneless skinless chicken breásts or thighs
• 1 sweet onion diced
• 1 clove gárlic minced
• 2 cáns (10 ounces eách) creám of chicken
• 3 cups chicken broth
• 1 teáspoon poultry seásoning
• 1 teáspoon dried pársley
• 1 teáspoon crácked bláck pepper
• 1 páckáge 8-count refrigeráted biscuit dough

INSTRUCTIONS

1. Ádd áll of the ingredients except for the biscuit dough to á 6 quárt slow cooker ánd stir to combine.
2. Cover ánd cook on high for 3 hours or low for 6 hours. 
3. When chicken is cooked through ánd tender, use two forks to shred the meát. Stir to combine.
4. Open the cán of biscuits ánd press eách biscuit flát. Cut the biscuits into nárrow strips ánd ádd to the slow cooker. Stir to combine.
5. Cover ánd cook on high for 1 hour or until the biscuits áre cooked. Biscuits should be light ánd fluffy when finished.
6. Serve immediátely. 

This article and recipe adapted from this site

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