One of our goals for 2012 is to eat out less, which means we have to cook!
...let me make this clear, I DO NOT COOK!!! So since I do not want my family to starve,
I have been learning to cook, well to throw stuff into a crock pot and forget it.
This has become one of our favorite go-to quick recipes which I discovered online.
My only mod is that I use Cream of Mushroom Soup.
Crock Pot Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.