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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 7 2014

Crock Pot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) 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.