Chicken & Dumplings

Slow Cooker Chicken & Dumplings:

adapted from allrecipes.com

4 boneless skinless chicken thighs - fat trimmed away

1 can cream of chicken soup

1 can cream of chicken with herbs soup

1 carton chicken broth

2 8 oz. cans of biscuit dough - regular ones, not grands

garlic powder

onion powder

Place the chicken thighs in a large crockpot. Season to taste with garlic powder and onion powder. Pour the two cans of cream of chicken soup over the chicken pieces. Pour in chicken broth until the level is about 1" over the chicken pieces. Cover and let cook on low for 6-8 hours, or until chicken falls apart.

Break pieces of chicken up into bite size pieces. Add the rest of the carton of chicken broth to the existing juices. Tear the biscuit dough into small bite size pieces and drop into the chicken/broth mixture. The crockpot will be very full after all biscuit pieces are in. Replace lid and cook on high for about 30 minutes. Do not stir the dumplings or remove the lid. After 30 minutes, taste the dumplings for doneness. (I've had it take anywhere from 30 minutes to 1 hour, depending on how big the dumplings are.)