Ingredients:
2 skinless, boneless chicken breast halves
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) package refrigerated biscuit dough, torn into pieces
1 Can of Mixed Veggies ( drained)
1 tsp of Cumin
1/2 tsp of pepper
Sprinkle of Cayenne Pepper
1/2 tsp of Onion Powder
1 cup of chicken stock
pinch of salt


Place all ingredients in the crock pot except biscuits
Cover and cook on low for 5 – 6 hours.

About 2 hours before serving tear up the biscuit dough ( into 1/4ths) and place in the crock pot. I used all the biscuits but you can only use half. Make sure the “dumplings” are cooked through.

The chicken should be so tender that it will pull apart when you scoop it out of the crock pot.