2 26oz cans of cream of chicken soup
1/2 tsp pepper
1 tsp paprika
4-6 boneless skinless chicken breasts
2 cans Pillsbury biscuit dough
1. Dump cream of chicken soup in crockpot. Add 1 1/2 cans of water. Add spices and chicken. You can use fresh or frozen. I prefer fresh but the frozen was on sale and I needed chicken for another recipe this week. Stir all together. Cook on low 4-5 hours.
2. 30 minutes before serving, cut biscuit dough in halves and add to crockpot. Give one quick stir and replace lid. Stir again before serving. Dumplings should be soft but not "doughy" (no idea how to spell that word lol)