Slow Cooker Chicken & Dumplings

4 Boneless Chicken Breasts
2 T. of Butter
2 (10.75 oz.) Cans of Condensed Cream of Chicken Soup
1 Onion (Diced)
2 (10 oz.) Packages of 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 5-6 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.


Visit the Ultimate Recipe Swap