chicken & dumplings ... in the crockpot!

gosh, i feel like it was about two or three years ago that my grandma gave me my crockpot, along with an "updated" version of her first cookbook- the betty crocker cook book which i use all the time, but its taken me awhile to find crock pot recipes. i think it made me nervous because i couldn't actually see if it was cooked and just had to trust the time elapsed. regardless, i have changed my thoughts on the crockpot... i'm a huge fan of just throwing a bunch of junk in there and getting back in bed or going about my life and setting an alarm to go back and check on it. not to mention you only dirty one dish (except for whatever you end up eating off of). fabulous.

i have a confession. this wasn't the first time i made this and i apologize that i didn't blog it sooner, but at the time, my life was not calm and i was not in a "sharing" mood. so i apologize, but at least you have it now at the beginning of the fall/winter season =)

the weather man did not lie to me this week, and believe me, i watched the weather EVERY DAY to make sure this cold front was still coming... if i could keep this 40 degree weather for the rest of winter, i would. anywayyyyy, this was a perfect night for this dish and i'm excited to have leftovers for the week.

Crock Pot Chicken and Dumplings

• 2 large boneless, skinless chicken breasts OR i buy the little cutlets that are already cut into little filet looking things. HEB has them. 2 packages of those) 
• 2 tablespoons butter 
• 2 cans campbell's cream of chicken soup 
• 2 cans chicken broth 
• 1 onion diced
• 1 tablespoon dried parsley
• 4 grands flaky refrigerator biscuits OR buy the family size one with eight cause you can never have too many dumplings :) 

GRAB YOUR CROCK POT!!! put the chicken in, the butter, both of the cans of cream of chicken soup, one of the cans of broth, onions, and the parsley. cook on high for 4-6 hours. GO LIVE YOUR LIFE and when time has elapsed .... 

shred the chicken, if you can find it all (i can't always find every single filet that i put in there, but i sure try) and then cut the biscuits into 9 pieces or do what i did and just rip em up and toss em in. add the other can of chicken broth. put the lid back on and let cook for another 30 minutes to an hour. i always go back and check to make sure the dumplings aren't still gooey and doughy (that's a made up word) after 30 minutes. tonight, it took another hour for the dumplings to reach the consistency i like. so that part is up to you. 

serve hot (duh) and add salt and pepper to your liking!! 

YUM!! and easy!! 

i got the recipe from here. 

i hope you enjoy it as much as i do. 

yours truly, 

dauphin gal