Thank goodness for crockpots! I found this recipe and thought that if I ever make chicken and dumplings I better make it as tasty and easy as possible.
So I found this recipe on Pinterest. http://all-things-delicious.blogspot.com/2012/10/crockpot-chicken-dumplings.html?m=1
Here's what I put in my crockpot.
• 5 medium chicken breasts thawed
• 3 cans of Campbell's reduced fat cream of chicken. (No reason for the reduced fat, it's just what the husband grabbed at Smiths'-you know men with details). :-)
•2 cans of chicken broth
•a palm full of dried parsley
•about half a palm full of pepper
•a good pinch of salt
•4 tablespoons of unsalted butter
•half a chopped onion
I cooked that on high for a little over 4 hours. Then I pulled all of the chicken out and slightly shredded it. I like some of the chunks of chicken in it. Not all shredded.
I then used one can of flaky pillsbury biscuits (I like a lot of dumplings). As the recipe says, cut the biscuit into 9 parts.
Cook on high for another hour as the recipe calls.
Before serving I added a pinch of pepper to each bowl again.
The verdict.
1. I will only put a quarter of the onion next time.
2. I would put less parsley in it.
3. I know it sounds like I did a lot of pepper. But with all of the sodium in the Roth and soups-I will add more pepper next time as well.
I liked it and will definitely make it again. Shon is not a dumpling fan. He ate some but would prefer just the chicken without the dumplings. If you have one of those picky eaters. I would just set aside the chicken before you add the dumplings next time. Then I will just make some white rice to out the chicken over for
him.
All three of my boys like it. My oldest is a little bit like his dad. So it wasn't his favorite. But he ate it and he will eat it again.
I say a 4/5 stars. Maybe a 5 next time with more of my alterations. 
Enjoy! And happy cooking!!
~Cristina
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