Scale

2–3 boneless skinless chicken breasts

2 cans (10.5 oz) cream of chicken soup

2 cups chicken broth

1 can refrigerated biscuit dough (8 count)

2 cups frozen mixed vegetables

1 medium onion, chopped

1 tsp garlic powder

Salt and pepper to taste

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1. Place chicken breasts in the bottom of your slow cooker.

2. Add soup, broth, onion, garlic powder, vegetables, salt, and pepper. Stir to combine.

3. Cook on LOW for 6–7 hours or HIGH for 4 hours until chicken is fully cooked.

4. Shred chicken directly in the crockpot using two forks.

5. Cut biscuit dough into small pieces and drop into the crockpot.

6. Cook on HIGH for an additional 1 hour, or until dumplings are fluffy and fully cooked.

7. Serve warm and enjoy!

Don’t overmix the dumplings; light handling makes them fluffier.

Try swapping in chicken thighs for a richer flavor.

To make this gluten-free, use GF cream soup and biscuit alternatives.