Mom's Chicken and Dumplings (Slow Cooker Version)

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cans (10.75 oz each) condensed cream of chicken soup
• 1 ½ cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups biscuit mix
• 1 ½ cups milk

Directions

1. In a slow cooker, combine the chicken breasts, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, and black pepper. Cover and cook on low for 4-6 hours.
2. When the chicken is cooked through, remove it from the slow cooker and shred with two forks. Return the chicken to the slow cooker and stir to combine.
3. In a large bowl, whisk together the biscuit mix and milk until combined. Drop spoonfuls of the biscuit dough into the slow cooker, stirring gently to combine.
4. Cover and cook for an additional 30 minutes. Serve hot.

Interesting Facts

• This recipe is a great way to use up leftover cooked chicken.
• You can substitute store-bought biscuit dough for the biscuit mix.
• This recipe can easily be doubled for a larger crowd.