Chicken and Dumpling Soup 27 Oct 17

Chicken and Dumpling Soup

4 skinless, boneless chicken breast halves, cut into bite size pieces
2 T butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 oz.) packages refrigerated biscuit dough, torn into pieces

Place chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.

Cover and cook for 5-6 hours on high. About 30 minutes before serving add torn biscuit dough into the slow cooker. Cook until the dough is no longer raw in the center.