Crockpot 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 chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place chicken, butter, soups and onion in slow cooker. Fill with enough water to cover.

Cover and cook on HIGH for 5 to 6 hours. 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.

Makes 8 servings.



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