Crock Pot Chicken Dumpling Soup

• 3 whole Chicken Breasts, Shredded
• 1/2 cups Chopped Onion
• Salt And Pepper
• 2 cans Cream Of Chicken Condensed Soup (10 3/4 Oz Cans)
• 1/2 cans Green Beans (15 Oz Cans)
• 1/2 cans Carrots (15 Oz. Can)
• 1/2 cans Sweet Corn (15 Oz. Cans)
• 1 can Refigerated Biscuits (8 Oz Can)

1. Add the chicken, chopped onion, and cream of chicken soup to the slow cooker. Add enough water to cover everything. Add the canned carrots, corn and green beans and stir. Season with salt and pepper. Turn on high for 5 hours.
2. After 5 hours open the can of biscuits. Cut them into quarters and push them into the liquid in the slow cooker. Put the lid on and cook at least 1 hour on high without lifting the lid. You will see the biscuits start to rise! I cooked them for about an hour and half and they came out perfectly!
3. The great thing about this recipe is that it offers a lot of room for variation. You can use whichever canned veggies you'd prefer as well as any spices you'd like to add! DH really liked this one and we will be making this again.

chicken breasts, onion, salt, cream of chicken, green beans, carrots, sweet corn

Taken from tastykitchen.com/recipes/soups/crock-pot-chicken-dumpling-soup/ (may not work)