Recipe: Crock Pot Chicken N' Dumplings

In this heat and busy days it is great to bring out the Crock Pot! Click here to see this recipe as well as 19 more Crock Pot Recipes! Have a recipe to share? Send it to shanathesavvyshopper@gmail.com

Ingredients

2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

Directions

1. Mix all ingredients, except biscuits, in 4 1/2-quart CROCK-POT® slow cooker.
2. Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6 hours.

Tip
Don't add water to the CROCK-POT® slow cooker, unless the recipe specifically says to do so. Foods don't lose as much moisture during slow cooking as they can during conventional cooking, so follow the recipe guidelines for best results.

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