Slow Cooker Chicken and Dumplings

Reminds me of my Grandma's cooking. The Pillsbury Country Biscuits are perfect for dumplings and cook up so soft. ...MORE + LESS -

2 cans (284 mL each) condensed cream of mushroom soup

1 can (284 mL) condensed cream of chicken soup

¾ cup (175 mL) milk

¾ cup (175 mL) water

1 ½ tbsp (25 mL) margarine or butter

1½ tsp (7 mL) dried dill weed

1 medium onion, finely chopped

3 lb (1.5 kg) boneless skinless chicken breasts or thighs, cut into 2-inch (5 cm) pieces

1 can (10 biscuits) Pillsbury* Country Biscuits

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1

In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.
2

Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.
3

Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours). Stir a couple of times while it is cooking.
4

After 4 hours, arrange biscuits over the stew. Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.
5

Put the lid back on the slow cooker and continue to cook on high for 40 minutes.