Happy fall, y’all! The fall season is full of festivals, pumpkin picking and football, leaving little time left for the kitchen. Not to worry, this recipe is made in a Crock-Pot, giving you time to enjoy the autumn activities.

Nothing is better than southern comfort food as it starts to cool down, and slow cooker chicken and dumplings are just what you need to warm your bones on those chilly fall afternoons.

Prep time is 10 minutes and it takes four hours to cook. This serves eight.

What is needed?

• 4 boneless skinless chicken breasts, thawed

• 1 can Swanson chicken broth, about 14.5 ounces.

• 2 ten ounce cans of Campbell’s cream of chicken soup

• 1 can Pillsbury Grand’s biscuits

• ¼ cup cooked bacon crumbles

• ½ white onion, chopped

• tsp. garlic powder

• ¼ tsp. salt

• ¼ tsp. pepper

Combine all ingredients into Crock-Pot/slow cooker. except for the biscuits and bacon. Cook on high for three hours or low for six. After time passes shred the chicken.

Chop each biscuit into eight pieces and add both the chopped bacon and the biscuits.

Cook on high for one hour, or until done.

Now you have chicken dumplings to enjoy before a Saturday out picking pumpkins, or even better shopping for sweaters.