This is for you, Grace!

I love our slow cooker. I cannot stand to cook. Maybe it is because I cannot stand to touch raw food, I am too pick of an eater or Hudson cannot stand for me to take my attention away from him. Most nights around 5:15, you can find him standing under my legs, pulling at my pants while I attempt to make something presentable for dinner.

I love the fall and winter because I make almost every meal in our slow cooker. (Jonathan thinks the summer is "too hot for a hot slow cooker.") It makes it so easy to throw things in there and a few hours later, spoon it out and call it dinner. This is by far the easiest recipe EVER and it makes a lot so invite people over or make room in your freezer. Or just half the recipe!

Slow cooker chicken and dumplings:

Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions
1.Place the chicken (you can even put it in frozen), butter and soup in a slow cooker, and fill with enough water to cover.
2.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

Enjoy!