| | Directions | | Brown chicken on both sides in 2 tablespoons butter.Place the chicken, remaining butter, soup, and onion in a slow cooker, and fill with enough chicken broth 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. |
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| Ingredients | | - |  | 4 skinless, boneless chicken breast halves |
| - | | 4 tablespoons butter |
| - | | Chicken broth |
| - | | 2 cans condensed cream of chicken soup (10.75 ounce cans) |
| - | | 1 onion, finely diced |
| - | | 2 packages refrigerated biscuit dough, torn into pieces (10 ounce pkgs) |
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