Friday, April 10, 2009

Slow Cooker Saturday


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.

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