Chicken & Dumplings - Crock Pot Style

• 6 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1(10.75 ounce) cans condensed cream of chicken soup
• 1(10.75 ounce) cans condensed cream of mushroom soup
• 1 onion, finely diced
• 1/2 tsp cumin
• 1/2 tsp poultry seasoning
• 1/2 tsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bag - frozen mixed vegetables
• 3/4 large can of chicken broth
• 1 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Add everything together into your crockpot/slowcooker except for your biscuits.
2. I set mine on high for about 2 hours and then I cut up my biscuits and added them. I pushed them down into the broth to have them covered/coated. I let it be for another 1 hour and checked the biscuits and coated them again and then I let it cook for another 1 hour to 1.5 hours.
3. This could cook all day on low and then you could add the biscuits when you get home from work. You could also add more seasonings if you wanted too.
4. TIP: I also used fat free broth & healthy request soups.
5. Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up!

skinless, butter, condensed cream, condensed cream, onion, cumin, poultry seasoning, parsley, salt, pepper, mixed vegetables, chicken broth, biscuit dough

Taken from www.epicurious.com/recipes/member/views/chicken-dumplings-crock-pot-style-50168184 (may not work)