CHICKEN AND DUMPLINGS
4 boneless, skinless chicken breasts, cubed
2 tbsp. butter
2 (10.75 oz) cans cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, cut 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.