Crock Pot Chicken and Dumplings
- 2 T. margarine
- boneless, skinless chicken breasts
- 2 cans cream of mushroom soup
- 2 small pkgs. biscuits
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.