Crockpot Chicken and Dumplings

This was so easy and so, so good! I seasoned the chicken breasts with salt, pepper, garlic powder, and paprika, but any combination of seasonings would be good, depending on your taste. This is a great recipe to play around with and it's easy to fit it into an 8-hour work day, since it can be cooked on low for 7-8 hours, especially if you used frozen chicken breasts. At the end of the day your house will smell amazing and your hubby will be grinning like crazy. This was the first meal I cooked in days because of my little bout with the flu, so I felt like it was the best thing I had ever tasted after days of soup and juice. Overall, this is a great slow cooker meal!

Crockpot Chicken and Dumplings

3 or 4 thawed or frozen chicken breasts
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans cream of chicken soup
2 tablespoons margarine or butter
1 to 2 cups frozen mixed veggies (I used a corn, pea, green bean, and carrot mix with extra corn thrown in)
1 16-oz. tube refrigerated biscuits

Place the chicken in the bottom of a slow cooker. Season with salt, pepper, garlic powder, and paprika.

Pour both cans of cream of chicken on top and add 2 tablespoons of butter. Pour in enough water to cover (about a cup and a half or so).

Add in your frozen veggies and cook on high for 4 hours.

Remove and shred the chicken with two forks. Put the shredded chicken back in the slow cooker while working with the biscuits.

Meanwhile, tear each biscuit into 6 pieces and add to the slow cooker. Stir and cook for another 45 minutes, stirring occasionally.

Serve alone or over rice or mashed potatoes. Enjoy!