Sharing this recipe that a friend posted on her fb page for chicken and dumplings in the slow cooker/crockpot. This is how I make mine but had never thought of making them in my slow cookers. Going to have to try this one for my chicken-loving family. Yuk!
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
I would add some freshly ground black pepper.
I believe my friend got this recipe from FOODIE TV.