Crock Pot Chicken & Dumplings

Contributed by:  Abby Rodriguez, Interracial Families Community

Editor's Note:  I love using my Crock Pot when we are dock.  I use an extension cord and put the Crock Pot in the cockpit ... it doesn't heat up the boat.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• chicken broth
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
• salt & pepper to taste
• optional spices to taste:  cumin, chicken seasoning & parsley

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 5 to 6 hours on High.  About 1 hour before before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.