I came across a similar recipe on a board and was not convinced, so I decided to tear it limb from limb and make a good version of it. Normally I don't cook with canned soups, but in this case it works and it's easy. So it'll be called..
Easy Slow Cooker Chicken and Dumplings
1 cup or more of diced onions, carrots, and celery (aka mirepiox,) you can find a frozen recipe ready version by birdseye or you can just use a diced onion)
1 tsp of minced garlic
1 tsp of minced garlic
1 15 oz can of Swanson chicken broth
3-4 boneless skinless chicken breasts
2 tbsp of butter
1 can of cream of chicken soup (I use healthy request soups anytime I use them)
1 can of cream of mushroom soup
1 10 oz can of biscuits (original)
Salt, pepper, parsley flakes, optional poultry seasoning
You can sauté your mirepiox first OR just put it into the crock pot raw like I did
Directions
Add diced onion, celery, carrots and minced garlic.
Add the chicken breasts to the crock pot and season them a little heavier than usual.
Pour cans of soup over the chicken
Add butter
Pour can of chicken broth over the soups, everything should be covered
Cook on low for 6-8 hours or on high for 4-5 depending on your crock pot. At least 1 hour prior to eating tear apart tender chicken and stir. Then, add the biscuit dough in torn apart pieces.
Half dollar sizes is what you are trying for but it doesn't need to be exact. Stir together lightly then replace the cover. I always put foil over the crock pot before adding the lid when I make things like this. It keeps all the heat in and the dough will turn out better. If your crock pot isn't already on high, put it on high at this time.
After 45 mins to an hour your biscuit dough will have turned into little dumplings. They will be tender but cooked puffy like a biscuit in the middle. You can stir everything once again and serve. Season to taste. Here's a photo of my finished product. A quick tip: use crock pot liners! I was all out so I'll have a mess to clean up. Whoops!
