Ingredients :
4 skinless, boneless chicken breast
halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream
of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated
biscuit dough, torn into pieces
4 skinless, boneless chicken breast
halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream
of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated
biscuit dough, torn into pieces
Method :
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
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 no longer raw in the center.
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 no longer raw in the center.
