There were no left overs for this one!
It's an easy recipe that cooks in your crock pot all day long, one that all your eaters will enjoy (even the picky ones!) In the past, I've always used a stove top recipe, but I wanted something that tasted as yummy without all the work.
I ended up finding this recipe on allrecipes.com but changed the name (crock pot chicken and dumplings) because biscuits are not really dumplings.
Crock Pot Chicken and Biscuits
1-2 pounds of chicken boneless, skinless chicken thighs
2 Tbsp butter
2 (10.75 oz) cans cream of chicken soup
1 onion, finely diced (I used onion powder)
2 (10 oz) packages refrigerated biscuit dough, cut into small cubes (save this step till the chicken is done cooking.)
1. Place the chicken, butter, and onion into crock pot. Mix the soup with two cans of water and pour over the chicken.
2. Cover and cook for 7 hours on low. About 30 minutes before serving, turn the crock pot onto high and place the cut up biscuit on top of the chicken. Cook until the dough is no longer raw in the center, about 30-45 minutes. (You can also adjust cooking time if you cook on high for 4-6 hours.)
~ Patty ~