4 skinless, boneless chicken breast halves
2 Tbsp butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
1. Place the chicken, butter, soup, and onion in slow cooker, and fill with enough water to cover.
2. 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.
Amy Hockema
