Slow Cooker Chicken and Dumplings Recipe


4 boneless, skinless chicken breast, halves 
2 tbsp butter 
2 can (10.75 ounces each) condensed cream of chicken soup 
1 onion, finely diced 
2 package (10 ounces each) refrigerated biscuit dough, torn into pieces 


1.Place the chicken, butter, soup, and onion in a slow cooker and fill with enough water (I use 1 or 2 cans of chicken broth instead of water) to cover.

2.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.

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