Slow Cooker Chicken and Dumplings A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening. This recipe was super easy and delicious; even my picky five-year-old loved it! I just wish that the photo had turned out better. That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo. :( Slow-Cooker Chicken and Dumplings adapted from Bubble Crumb Ingredients: 1lb of Boneless Skinless Chicken Breasts (about 3) 2 Tablespoons Unsalted Butter 2 cans (10.5oz) Condensed Cream of Chicken Soup 1 can (14oz) Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits (half a can) Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking. Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot. Makes about 6-8 servings. My Slow-Cooker Info: The Crockery Cooker 6-Quart Slow-Cooker by West Bend model 84316. Other models may have different temperature settings and could effect your results. Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.