So fast forward to a week ago. I decided to try this in the crock pot. I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people! Holy guacamole, delish.
Without further adieu let's get on with the slow cooking! I am kind of grasping this slow cooker thing I have fought so hard and long to avoid! This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time.
26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits
Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker. Whisk until combined. Add in chicken and set on low for 8 hours or high for 4 hours. When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces. Toss them in and when you are done, push them down into the liquid. Let cook one more hour, stir to break up the dumplings and serve.
Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!
Ohhh la la!