4 skinless, boneless chicken breast halves
2 Tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
1. Place the chicken, butter, soup, and onion into the slow cooker. Fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High.
3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.
4. Cook until the dough is no longer raw in the center.
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