Perfect Chicken and Dumplings The Super Easy Way

It's HERE!!! Sweater weather!!!! And that means it's time for warm-your-bones stews. Today I decided I needed chicken and dumplings. Now -- you're going to raise your eyebrow and protest, "Buttttt that takes so much tiiiiiime and wooooooooooork." No my friends -- you're going to let your crockpot do most of the work, and Campbell's and Pillsbury will help with the rest.

That's right:

Perfect Chicken and Dumplings The Super Easy Way

1/2 to 2 lbs boneless, skinless chicken breast
1 can cream of chicken soup (I like Healthy Request)
1 can cream of celery soup (Again -- Healthy Request)
4 soup cans of water
2 chicken bouillon cubes
2 tbs garlic powder
1/2 tsp black pepper
1 tsp poultry seasoning
2 cups sliced or shredded carrot
8 oz fat free sour cream
1 can refrigerated biscuit dough

1. Cut chicken into 4 oz large pieces and place in bottom of crockpot. Add both cans of soup. Add chicken bouillon. Add 4 soup cans of water (stirring water in cans to help remove soup that has stuck on sides). Add garlic, pepper, and poultry seasoning.

2. Cook on low 4 hours. Remove chicken from crockpot and shred and/or cut into bitesized chunks (chicken should just easily fall apart at this point). Return to crockpot.

3. Add carrots and sour cream. Turn heat to high. Cook on high 1 hour.

4. Transfer soup to large pot on stove. Bring to a boil, reduce heat, cover, and simmer.

5. Roll biscuits out to 1/8" thickness. Cut into 1/2" strips, and then cut in half. Drop dough into pot. Cover. Cook, stirring occasionally, 20 minutes.

Serves 4 to 6.

ALTERNATE to make this even easier: cut chicken into bite sized pieces in step 1. Add carrots and sour cream in step 1. Cook on low 6 hours. Continue to step 4.

OR keep stew in crockpot. Cut biscuits as described in step 5, and drop into crockpot. Cook on low an additional hour.