Slow-Cooker Chicken & Dumplings

Friends, get out your slow-cooker...it's that time of year!  And, who doesn't like an already prepared meal once dinner time rolls around???

My family LOVES this super easy recipe for slow-cooker chicken and dumplings.  We got the original recipe from allrecipes.com but we modified it a bit (i.e. took out the unnecessary butter) to fit our tastes.  The recipe is delicious and consists of ingredients that won't break the bank.  Nothing like a hearty and highly-affordable meal!  You'll have lots of left-overs too...

Ingredients:
4 chicken breasts (if you use frozen chicken breasts, make sure they're at least partially thawed)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/2 onion, finely diced
1 tsp pepper
chicken broth (just enough to make sure the chicken is covered in liquid)
1 can refrigerated biscuit dough (we used Pillsbury home-style buttermilk biscuits)
(optional - add a bag of frozen mixed veggies for some added color and nutrients)

Directions:
1. Toss chicken breasts into slow-cooker.
2. Add cream of chicken soup, cream of mushroom soup, diced onion, and pepper.  (Add the optional frozen veggies now, too) Stir around to make sure chicken is well coated.
3. Add some chicken broth to ensure chicken is fully submerged in liquid (but not too much, just enough to cover the chicken).
4. Cover the slow-cooker and turn it on.  I usually do the 8 hour option, but 6 hours works just fine too.
5. Two hours before the slow cooker is done, cut up the biscuit dough into bite-size pieces (about 1 inch triangles/squares) and toss into the slow-cooker.  Press the dough down into the liquid for best results.
6. Once the slow-cooker switches to "warm" or "off" and the dough is cooked-through, it's ready to eat!

I know you'll love this one.  I think we've made it 2-3 times in the last month alone! -Kristen