CROCK POT CHICKEN AND DUMPLINGS

Ingredients:

1. 4 skinless, boneless chicken breast halves
2. 2 tablespoons butter
3. 2 (10.75 ounce) cans condensed cream of chicken soup
4. 1 onion, finely diced
5. 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit
3. dough in the slow cooker. Cook until the dough is no longer raw in the center.

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