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
Directions:
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.
I found this recipe at Allrecipes.com.
