Easy Slow Cooker Chicken and Dumplings

🥘 Ingredients

• boneless (skinless chicken breasts or thighs)
  1 1/2-2 pounds
• canned (I use two small cans, each contains five biscuits, regular size, buttermilk biscuits)
  10
• chicken broth
  2 cups
• cream of chicken soup (or boxes)
  2 cans
• dried parsley
  2 tsp
• garlic powder
  1/4 tsp
• onion (medium, chopped)
  1
• poultry seasoning
  1/4 tsp
• salt (seasoned)
  1/2 tsp
• tb butter
  2

🍳 Cookware

• slow cooker

1. 1

   Gather boneless , canned .

   boneless: 1 1/2-2 pounds (skinless chicken breasts or thighs), canned: 10 (I use two small cans, each contains five biscuits, regular size, buttermilk biscuits)
2. 2

   Place chicken in the bottom of slow cooker , along with chopped onion and 2 tb butter . Sprinkle with dried parsley , seasoning salt , poultry seasoning , and garlic powder .

   onion: 1 (medium, chopped), tb butter: 2, dried parsley: 2 tsp, salt: 1/2 tsp (seasoned), poultry seasoning: 1/4 tsp, garlic powder: 1/4 tsp
3. 3

   Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for ⏱️ 6-8 hours , or high heat for ⏱️ 4-5 hours .

   chicken broth: 2 cups, cream of chicken soup: 2 cans (or boxes)
4. 4

   After cooking for at least ⏱️ 6 hours on low, or ⏱️ 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
5. 5

   Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
6. 6

   Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!