Chicken and Dumplings

Chicken and Dumplings and I go way back -- back to the days at CMU when Tara and I would make dinner together. Now, back then, Tara had to be the pickiest (is that even a word?) eater ever - never incorporating a veggie and loving her pastas and breads. Thankfully, things have changed and Tara now loves her fruits and veggies, but back then, no way! Anywho, we were in college, living off ramen noodles, easy mac and cafeteria food, so our cooking recipes were limited. Thankfullly Tara's mom was only a phone call away with a recipe waiting for us.

Me and Tara circa CMU days

Now, this isn't Chicken and Dumplings a la Karen Miller, but it was pretty darn good. And easy, which is a must for this working mom!

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Ingredients:
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup (I used 1 cream of chicken and 1 cream of mushroom)
2 cans chicken broth
1 small onion, diced
1 tablespoon dried parsley
4 Grand flaky refrigerator biscuits
And I of course added minced garlic :)

Place the chicken in the crock pot. Add all ingredients, EXCEPT for the biscuits.

Cook on high for 6 hours. After cooking time has elapsed, take fork and break up the chicken. I find it easiest to remove the chicken from the crock pot, pull it apart with a fork and then put it back in. Now, cut the biscuits into small pieces and add to the crock pot and continue to cook for 30 minutes.

This is also great as leftovers -- just ask Easton. He loved it in puree form. :)