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Friday, May 27, 2016

Slow Cooker Chicken and Dumplings


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. 
About 30 minutes before serving, place the torn biscuit dough in the slow cooker. 
Cook until the dough is no longer raw in the center.

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