Slow Cooker Chicken and Dumplings

The WHOLE family loved this!  So easy and delicious!


3-4 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 medium onion diced (about 1 cup of diced onions)
1 tablespoon dried parsley
1/2 tsp. Cumin
1/2 tsp. Poultry seasoning
1 can grands flaky refrigerator biscuits ( used all 5)
1. Place chicken breast in crock pot and add both cans of cream of chicken soup, butter, chicken broth, diced onion, parsley, cumin and poultry seasoning.  Stir to combine.
2.  Turn Crock Pot on and cook on high 4-6 hours.
3.  After cooking and approx. one hour before done, shred the chicken and return it to the crock pot.
4.  Cut each biscuit into 9 pieces and drop into crock pot.  Stirring it gingerly once.  Cook on high a additional 30 to 45 minutes.
5. Serve HOT add additional chicken broth if desired.
Note:  There is really no need to add salt to this recipe.    The cream of Chicken Soup, and the chicken broth are loaded with sodium.  I say this because I try to eat as low sodium as I possibly can and hardly ever cook with salt.