Slow Cooked Chicken and Dumplings

So yummy, so easy. I CRAVE and make this all the time! Especially on cold days. It fills in all the cracks and crevices. My boys love the dumplings. Serves 4-6.

Slow Cooked Chicken and Dumplings

Ingredients:

3 boneless, skinless chicken breasts*
2 10.75-oz cans cream of chicken soup, plus 2 cans water
1/2 tsp ground black pepper
1 onion, finely chopped
2 celery sticks, diced
1/2 c mushrooms, diced
2 Tbsp butter
2 10-oz refrigerator biscuits

1. Add ingredients to slow cooker except refrigerator biscuits. Cover and cook on Low 6 to 8 hours or on High 4 to 6 hours.
2. Last hour of cooking, shred chicken breasts. Remove biscuits from canister and cut each one into quarters. Drop on top of soup. Cover and cook last hour. Serve warm.

* You could cut the chicken into bite size pieces before adding to slow cooker to avoid shredding later.