CrockPot Chicken n' Dumplings

I broke the gluten free rule on this one... but, it was worth it. I was in the mood for some warm, delicious comfort food.

Ingredients:

• 4 Boneless Skinless Chicken Breasts, thawed (I used 1 lb of chicken thighs).

• 1 can Swanson Chicken Broth (14.5 oz.)

• 2 ten oz. Cans Campbell’s Cream of Chicken Soup

• 1 can Pillsbury Grand’s Biscuits (16.3 oz.)

• ¼ cup Cooked Bacon, crumbled {I did not have bacon in the house so I did not include and still delicious!)

• ½ White Onion, chopped.

• ⅛ tsp. Garlic Powder

• ¼ tsp. Salt

• ¼ tsp. Pepper

Directions:

1. Add Chicken to Crockpot

2. Pour Chicken Broth, Cream of Chicken Soup, and Chopped Onions over Chicken, then sprinkle on Garlic Powder, Salt, and Pepper. Cover with lid.

3. Cook on High for 3 hours, then remove chicken and shred with 2 forks.

4. Remove biscuits from container, and cut each biscuit into 8 pieces.

5. Place shredded chicken back in Crockpot, then add Chopped Bacon and Biscuit Pieces, Stir, and cover with lid.

6. Cook on High for 1 more hour, or until done.

7. Once done, scoop delicious mixture into bowls, and ENJOY!!!

Chris' rating: 3.5/5. He said it was good, but the dumplings were a little bit too "doughy."

#chicken #creamofchicken #biscuits #broth #dumplings #chickenanddumplings