4 Boneless Chicken Breasts
2 T. of Butter
2 (10.75 oz.) Cans of Condensed Cream of Chicken Soup
1 Onion (Diced)
2 (10 oz.) Packages of 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 5-6 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.
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