4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup & onion in a slow cooker & fill with enough water to cover. Cover & 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.
(I added salt, pepper & Italian seasonings to the chicken mixture.)
Source: allrecipes.com
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