Crock Pot Chicken and Dumplings

This is such a yummy crockpot recipe! I'm glad I found it on Pinterest. It is so simple to put together and tastes so good. The dumplings are Pillsbury Grand biscuits, but you would think they are homemade. It's a great comfort food dinner that my whole family enjoyed - we had it on a very snowy night and it was perfect. I definitely will make this one again, though next time I might double or 1 1/2 the recipe, because it was just enough for my family of 6 without any leftovers (and we love leftovers).

Crock Pot Chicken and Dumplings

1 lb boneless, skinless chicken breast, fresh or frozen (about 3 breasts)

12 oz baby carrots or 4-5 carrots chopped 

1 large onion, chopped (about 1 1/2 cups frozen chopped onions)

2 cans cream of chicken soup

2 cups chicken stock

salt and pepper

1, 10.2 oz tube Pillsbury Grands biscuits (that's the smallest size package with 5 biscuits)

Place chicken, fresh or frozen in the bottom of the crockpot. Add carrot and onions on top. In a bowl whisk together cream of chicken soups and chicken stock. Add a little salt and pepper to season. Cover and cook on low for 6-8 hours. Remove chicken breasts from crockpot and shred or cut up the chicken into small pieces (I shredded the chicken with 2 forks), put shredded/cut up chicken back in the crockpot with the sauce. Cut each biscuit into 6 smaller pieces and put these biscuit pieces into the crockpot. Stir them into the sauce. Cover and cook on high for 30 minutes. Stir and season to taste with salt and pepper.