I cut it in half for just the 2 of us, and took advice from the first review about adding some spices. It was delicious and a hit with Dudley, too (no veggies = winner in his book).
Crock-pot Chicken & Dumplings (for 2)
2 skinless, boneless chicken breasts, thawed (I put mine in frozen and it worked just fine)
1 T butter
1 can cream of mushroom soup (or cream of chicken, but the mushroom-y flavor was nice)
1 onion, chopped or diced
Chicken broth
Cumin
Poultry seasoning
Seasoned salt
Pepper
1 package refrigerated biscuit dough (I used the small can with 5 biscuits and it was perfect)
1. Put the chicken, butter, soup and onion in a crock-pot. Fill with just enough chicken broth to cover.
2. Add some dashes of the spices and stir it up.
3. Cover and cook on high for 3-4 hours. Check to see if chicken is cooked and shred it up. If not all the way cooked, cover for another hour or so. Cut up the biscuit dough into bite-size pieces and place them on top of the chicken mixture. Kind of push them just barely underneath the surface. Cook for another hour or until it's golden brown on top and the biscuits are done.
4. Serve with your favorite veggie and salad!
Here is what mine looked like after I added the biscuits!
Enjoy! Recipe found here.
