Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water 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.
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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2 packages refrigerated biscuit dough, torn into pieces (10 ounce packages)
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