INGREDIENTS
* 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
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 90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Depending on what I have around sometimes I add some frozen peas or mixed veggies. I also add Basil to it quite often and if I have chicken broth or bouillon I use that instead of covering it with water. I have left out the onion too. Sometimes you might need to add more water or chicken broth at the end to make it saucy enough.
