My mouth is watering writing this post. I want to make this recipe every single week. Jon and I both LOVE chicken and dumplings (especially from Cracker Barrell). Thank you Pinterest (again) for introducing me to this recipe, I am forever indebted.
4-6 large boneless skinless chicken breasts
2. Add butter, cream of chicken soups and chicken broth and stir to combine
3. Add the onions and parsley, stir again
4. Cook on low for 4-6 hours (depends on your crockpot) stirring occasionally and shredding the chicken as it cooks
5. 30min-1hour before you plan on eating, cut the raw biscuits or crescents into fourths and add to the crockpot. Cook on low for another 30min-1 hour.