Crock Pot Chicken and Dumplings. 4 skinless, boneless chicken - TopicsExpress

Crock Pot Chicken and Dumplings. 4 skinless, boneless chicken breast halves 2 Tbsp. Butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. 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 cooked through

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