Put buttered chicken in a crock pot and get comfort food heaven

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Chicken and dumplings are a perfect dish for a cool day, or whenever the mood strikes. This simple recipe provides a faster, tasty alternative to traditional recipes cooked on the stove top.
This dish was considered a southern luxury dish with early recipes dating back to the early 1900s. Fortunately, this luxury eat is easy to make and budget friendly! 
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The following meal is a breeze to put together in a slow cooker. Let's check out the recipe below:
Prep Time: 30 min
Cook Time: 7 hours, 30 min
Serves: 6-8
Ingredients:
Chicken Soup:
2-3 boneless, skinless chicken breast (about 1 1/2 pounds)
1/2 cup onion, chopped (about 1/2 medium onion)
1/2 cup frozen peas
1/4 cup carrot, grated
2 tablespoons fresh parsley, chopped
2 tablespoons butter
14 oz chicken broth
20-oz condensed cream of chicken soup (2 cans)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
Biscuits:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk (can be substituted with water)
(alternatively, canned biscuit dough can be used)
Directions:
1. Start with chicken breasts and butter in slow cooker.
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Add all soup ingredients to 6-quart slow cooker and mix well.
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2. Cook on low for 7 hours.
3. Shred the chicken with two forks in the slow cooker.
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4. Drop spoonfuls of biscuit batter (see below) into the soup. If using canned dough, cut into smaller pieces and drop into the soup.
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6. Replace lid slightly tilted so it is not fully closed.
5. Set slow cooker to high and cook for another 30 min, or until dumplings are cooked through.
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Biscuit batter:
1. Mix all dry ingredients.
2. Slowly add warm liquid (milk or water) until the mixture has a doughy consistency that can be dropped with a spoon.
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