Slow Cooker Chicken and Dumplings

Get out a large slow cooker and combine Chicken Stock (2 cups),Cream of Chicken Soup (2 cans), Heavy Cream (1/3 cup), Fresh Chives (8 stalks), Garlic (2 cloves), Dijon Mustard (1 Tbsp), Dried Parsley (1/2 tsp), Dried Onions (1/2 tsp), Worcestershire Sauce (1/4 tsp), Salt (1 pinch), and Chicken Tenders (2 lb) but the biscuits in its bowl.

Give it a good stir. Then turn the heat to low and let it all gently cook for 5 hours. When the 5 hours are up, use two forks to break up and shred the chicken a little. Then take the raw Pillsbury Grands!™ Southern Style Biscuits (2) and quickly quarter all of them to make the shortcut dumplings. Stir them into the slow cooker with everything else and let the mixture cook for another 2 hours, stirring it every so often.

A lot of the liquid will absorb into the biscuits and puff them up to make a thick, gorgeous mixture. Serve it immediately with your favorite veggie sides! Enjoy!