Chicken and Dumplings

Chicken and Dumplings


  • 4 skinless, boneless chicken breasts, chunked
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1/4 cup onion, finely diced
  • 2 cups water
  • 2 (10 ounce) package refrigerated biscuits
  • 1 chicken bouillon cube


  1. Combine all ingredients, except biscuits, in slow cooker.
  2. Cover; cook on LOW for 5 to 6 hours.
  3. Thirty minutes before serving, tear biscuit dough into 1-inch pieces.
  4. Add to slow cooker mixture; stir gently.
  5. Turn slow cooker setting to HIGH.
  6. Cook for an additional 30 minutes or until biscuits are fluffed up and cooked through to the center.

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