by Juli Norman Lamberth
3-5 boneless chicken breast halves*
2 T. butter, melted
2 cans cream of chicken soup
2 soup cans of water
1/4 tsp pepper
1 (12oz) can refrigerated biscuits
Place chicken in crock pot. In a bowl, combine butter, soups, water, and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. An hour before serving, tear chicken with a fork into bite size pieces and add back to crock. Cut biscuits into quarters and add to crock. Cover and cook on high for 40 to 45 minutes or until biscuits are done in the center. Gently stir to cover dumplins with sauce.
*Your chicken can be frozen when you put it into the crock...mine was and turned out great :)
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