Crock Pot Chicken and Dumplings

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Crock Pot Chicken and Dumplings

  • 2 T. margarine
  • boneless, skinless chicken breasts
  • 2 cans cream of mushroom soup
  • 2 small pkgs. biscuits
  • flour

Grease crock pot.  Add chicken, margarine, and soup.  (For a cheaper version of the soup, check out my homemade cream soup mix.)  Fill with enough water to cover.  Cook on low for 7-9 hours.

Shred chicken and return to crock pot.  Roll each biscuit in flour, then tear and drop into crock pot.  Replace lid and cook for 30 minutes.


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