Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Rolled Cinnamon Bread

1 cup boiling water
2 Tbsp granulated sugar
2 ½ tsp salt
1 Tbsp melted shortening or lard
1 cup evaporated milk
1 cake yeast, 7 g. = ¼ oz = 2 ¼ tsp yeast
¼ cup lukewarm water
6 cups sifted flour
6 Tbsp brown sugar
1 tsp cinnamon

Pour boiling water over granulated sugar, salt and shortening. Add milk and cool to lukewarm.

Soften yeast in lukewarm water; add to milk mixture. Add flour, ½ cup at a time, mix until smooth after each addition.

Turn out on lightly floured board and knead until dough is smooth and elastic to the touch and bubbles appear under the surface. Place in greased bowl, turn over so all sides are coated; cover, place in warm area and let rise until double in bulk.

Turn out on lightly floured board and knead again. Divide dough into two portions. Pat and stretch each portion into a sheet about nine inches square. Sprinkle with mixture of brown sugar and cinnamon. Roll up like jelly roll; place in greased loaf pans with seam side down. Cover and let rise again until doubled in bulk. Bake in hot oven, 425 degrees F., 15 minutes, reduce heat to moderate temperature, 375 degrees F. and bake 25 minutes longer. Makes 2 loaves