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4 skinless, boneless chicken breast halves, cut into pieces
2 Tbsp. butter
2 (10.75 oz.) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz.) pkg. refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slow cooker; fill with
enough water to cover. Cover and cook for 5 to 6 hours on high, or
all day on low. About 30 minutes before serving, place the torn
biscuit dough in the slow cooker; drop on top and stir in. Cook
until dough is no longer raw in the center.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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