Place the chicken (frozen is fine), butter, soup, onion, and vegetables (if desired) in a slow cooker. Add water or chicken broth to cover if mixture does not cover chicken.
Cover, and cook for 5 to 6 hours on High. About 60-90 minutes before serving, open the lid and shred the chicken with two forks. Place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Ingredients
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4 skinless, boneless chicken breast halves
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2 tablespoons butter
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2 cans condensed cream of chicken soup (10.75 ounce cans)
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1 onion, finely diced
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1 package refrigerated biscuit dough, torn into pieces (10 ounce package)
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1 can chicken broth (optional)
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1 package frozen mixed vegetables (optional)
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