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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 12, 2014
This was a great basis to work with and allowed me to have some fun with this recipe. I read through several tips before beginning so thought I would share what I compiled and tried. I used 3, huge, mostly to partially frozen boneless chicken breasts, 1 can cream of chicken, 1 can cream of celery, 1 can of chicken broth, butter, and doused the chicken in pepper and rotisserie chicken spice. Cooked on high for 4 hours adding a bit of water here and there. I then shifted to low for 1.5 hours adding the torn biscuits, 2 carrots, and about 4 stalks of celery. I added a bit more water here and there. I think it probably could have used more water to make it a little more soupy but the hubsters loved it. It's hard for me to know how things turn out with meat based dishes because I'm a vegetarian. My husband is really, really bad about eating leftovers...and he dug into this for lunch and dinner the following day which is a clear sign this was a success. Thank you everybody for all of your tips. This was a winner!
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