I found the original recipe for this on Allrecipes. I had all of the ingredients and love something I set and forget. K put his over rice but I ate it like it is. We both had seconds!
Crock Pot Chicken and Dumplings:
3 boneless skinless chicken breasts (frozen is fine)
2 cans cream of mushroom soup
1 can chicken broth/stock
Can of peas with carrots
Small onion, diced
1 can of canned biscuits
Place chicken in slow cooker and season with spices (I used salt, pepper & garlic). Top with remaining ingredients and cover. Cook on high for six hours. After four hours add canned biscuits by tearing them into pieces and balling it up. I used crescent rolls. Let cook for remaining two hours. Serve!
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