cream of chicken soup

Grands biscuits



black pepper

chicken breast meat

Step 1: Place cream of chicken soup in the bottom of your slow cooker and stir it around.

Layer the chicken breasts across the soup base.  Top with a stick of unsalted butter.  Pour water over the ingredients. Cook on the HIGH setting for 3 hours.

Remove the chicken from the slow cooker.  Shred the chicken and return it to the pot.

Make the dumplings by cutting biscuits into quarters.  Drop them in the Crockpot and cook for 1 hour on HIGH.

Season with black pepper to taste and serve.