Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

2 lbs chicken breast tenderloins
2 tbsp butter
1 onion, finely chopped
1 can cream of chicken soup
1 can creamy chicken mushroom soup
1 tbsp celery flakes
32 oz carton low sodium chicken broth
3 cans (10-oz) each refrigerated biscuit dough
flour

Place everything except the biscuit dough in a crockpot. Cover and cook on low heat for several hours. About 30 minutes before serving, sprinkle some flour on your cutting board, roll out the biscuit until really flat, cut into thin strips with a sharp knife and drop into the chicken mixture in the crockpot. Cover and cook until the dough is no longer raw in the center.

Yummo! Cooking this in the slow cooker is an idea I found on allrecipes.com but the biscuit dough dumplings is the way my family has made this for at least 3 generations.