Slow Cooker Chicken 'n' Dumplings
By: Emily Riedemann
Published: Monday, November 8, 2010 - 6:54am

Ingredients




Ingredients:
2 cups cubed chicken (I used breasts)
1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
1 can (10.5 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 chicken bouillon cubes
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits

Preparation

1 Mix all the ingredients except the biscuits into the slow cooker. Stir. 2 Cut un-baked biscuits into quarters and gently stir into mixture. Cover and cook on Low for 4 to 6 hours