Chicken and Dumplings in the Crockpot
4 skinless, boneless chicken breast halves2 tablespoons butter
2 cans condensed cream of chicken soup
1 onion, finely diced
2 packages 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 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.