Easy Chicken And Dumplings
4 skinless boneless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
1 onion — finely diced
2 packages refrigerated biscuit dough
water to cover
Place the chicken, butter, soup and onion in crock and fill with water to cover. Turn to high and cook 5-hours or until chicken is cooked through and no longer pink.
About 30 minutes before serving, take apart dough and place biscuits into mixture in crock. The biscuits will turn into the dumplings. Test readiness of dumplings by cutting one in half; if the center is cooked the dumplings are ready to eat.