Slow Cooker Chicken and Dumplings
4 Boneless Breasts
2 Tbsp. Butter
2 Cans Cream of Chicken Soup
1 Onion – diced finely
2 Packages refridge biscuits- torn into pieces
Place Chicken, butter, soup and onion in slow cooker and fill with enough water to cover.
Cook on high for 5-6 hours.
About 30 minutes before you are done, place torn biscuit dough pieces in the crock. Cook until dough is no longer raw in center (about ½ hour)
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