As busy college students, we are always looking for a cheap, easy, and delicious meal. Get ready to throw all of these ingredients into a slow cooker and let them simmer!

What you need:

1 slow cooker (Crock-Pot)

2 boneless, skinless chicken breasts

2 cans of condensed cream of chicken soup

1 can of refrigerated biscuits, each quartered

2 tbsp butter

1/2 onion, diced

ground or cracked black pepper

Optional:

frozen veggies: carrots, peas, corn, broccoli, etc.

basil

parsley flakes

chicken seasoning

Instructions:

Right off the bat, pop the two chicken breasts into your slow cooker. I have a cracked hand-me-down Crock-Pot, so I always put a liner in first — hardly any cleanup required! 

Next, put all of the seasonings in. Seasoning is one of the best ways to take your dish to the next level. Don’t be afraid of it. I usually pour into my hand, then distribute an amount that I’m comfortable with. The dish should be salty enough from the soup and butter, so just toss in a few teaspoons of cracked black pepper, basil, parsley flakes, and chicken seasoning.

Everything else is going into this pot, except for the biscuits. Once everything’s in place, put in enough water to submerge the breasts. For me, this was about 1 1/2 soup cans full. Slap the lid on, set it to “high”, and let it cook for the next three hours.

Around the three-hour mark, toss your biscuits in. Splash them around, make sure they’re getting good coverage. We want these biscuits to absorb all of the chicken-y goodness to become the best dumplings they can be. 

This mix will need to cook for another two or three hours. Mine took about five and a half hours total, but you will know when it’s done simply by prodding the chicken with a spoon or other utensil of your choice. My large spoon easily shredded through the chicken, and I knew it was time.

If the food has to stay in for an extra hour, that’s fine too. The best thing about slow cooking is you don’t have to be good at it for it to taste awesome.