Prep Time: 10 min
Cook Time: 6 Hrs.
Servings: 8
Ingredients:
4 Skinless, boneless, chicken breat halves
2 Tblsp. Butter
2 (10.75 oz) cans cream of chicken soup
1 onion, finely dices
2 (10 oz.) packages of refrigerated biscuit dough, torn into peices
Directions:
1. Place the chicken, butter, soup, onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 -6 hrs 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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