Crock-Pot Chicken and Dumplings


2 Pounds Chicken, Cooked and Shredded
3 1/2 Cups Chicken Broth
1 Can Cream of Chicken Soup
2 Tablespoons Stick Butter
6 Carrots, Chopped
1 Container Refrigerated Biscuits


  1. Add chicken, broth, cream of chicken soup, butter and carrots to crock-pot.
  2. Cook for 1 hour on high.
  3. Cut each refrigerated biscuit into 8 pieces (larger if you prefer).
  4. Add the refrigerated biscuit pieces to the crock-pot mix.
  5. Cook on high for an additional 30-45 minutes.
  6. Serve

   I made the recipe this time using refrigerated biscuits instead of the bisquick mix.