Slow Cooker Chicken and Dumpling Soup

I first saw this recipe on a different blog, thought I would give it a try and was happy, but a bit disappointed.  It lacked something.  So, I made it again, added a few things, left out a few other things and VOILA!  It was delicious!  Plus, it's hearty, gives TONS of leftovers, is cheap to make and uses very little effort since it's made in the slow cooker! Also, who doesn't love a nice dish of comfort food on a cool Fall day?!  Try this o

Ingredients:

- 2 Boneless, Skinless Chicken Breasts
- 2 Tablespoons Butter
- 3 Cans Cream of Chicken Soup
- 1 32oz container of Low Sodium Chicken Broth
- 1 Onion, diced
- 1/2 Cup Fresh Mushrooms, diced
- 1 Can of Carrot coins, drained
- 1 tablespoon of Parsley
- 1 Chicken Boullion Cube
- 2 cans (7oz) biscuit dough (if over 7oz cans, use just one)
- Pepper to taste

Directions:

1.  Season your chicken breasts with Pepper.  You won't need salt due to the soup.  Place them into your crockpot.

2.  Add in your butter, veggies and soups.  Pour in your chicken broth.  Now add your parsley and give it a nice stir.

3.  Now place your slow cooker on low.  Cook your soup for 7 hours.  At this point, remove your chicken (carefully...it's super tender and falls apart easily!) and shred.  Place back into the slow cooker and stir.

4.  Now get your biscuits and tear them into bite sized pieces, tossing them into your slow cooker as you go.  Stir them in well, then place the lid back onto your slow cooker and allow your soup to cook for at least another hour.

Here's the final product....

This is wonderful alone, or paired with a fresh spinach salad!  Enjoy this one tonight!