Crock Pot Chicken and Dumplings


Dump some diced onions into the bottom of a Crock Pot and place some boneless, skinless chicken breasts on top.


Pour some condensed cream of chicken soup into a bowl. Add some salt, pepper, garlic powder, onion powder and ground sage to the bowl with the soup.


Whisk the ingredients together well and pour the mixture over the chicken breasts in the Crock Pot.


Add some chicken broth and water to the pot. Place the lid on the Crock Pot and set to cook on High for 5 hours.


After cooking for 3 hours, use tongs to lift the cooked chicken breasts out of the pot. Use to forks to shred the chicken breasts.


Return the shredded chicken to the Crock Pot and stir.


Add some frozen veggies to the pot and stir.


Cut Pillsbury biscuits into 8 pieces each. Add the biscuit pieces to the Crock Pot and stir until all of the pieces are coated in liquid.


Return the lid to the Crock Pot and leave the chicken and dumplings to continue cooking until the 5 hour mark. Stir well.


Serve and enjoy!