If you like Chicken Dumplings this is a great quick and easy option. Using refrigerator dough cuts out the length of time this recipe takes to make. You can easily add any veggies you want to give this soup another layer of flavor and texture.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
3 Chicken Breasts
2 Tubes Pillsbury Biscuits
4 Cups Chicken Broth
1 Tablespoon Garlic Salt
1 Tablespoon Parsley
1. Place soups, chicken broth and seasonings in your slow cooker
2. Cut the chicken breasts into bite sized pieces and add them into the slow cooker
3. Cook for 3 hours on low in the slow cooker
4. Cut the Pillsbury Biscuits into quarters and add them into the slow cooker after the 3 hours and let everything cook on low for another hour. I ended up adding a small amount more of chicken broth towards the end but you can watch and decide the thickness you want.
recipe and photo from: thetaylor-house.com