A four-ingredient comfort-food classic: chicken and condensed soup go in the slow cooker all day, and refrigerated biscuit dough, torn in and cooked at the end, stands in for from-scratch dumplings.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 Tbsp butter
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • 1 medium onion, finely diced
  • 1 (10 oz) package refrigerated biscuit dough
  • 2 cups water, or as needed to cover

Instructions

  1. Place the chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover and stir well.
  2. Cover and cook on High for 5 to 6 hours.
  3. About 30 minutes before serving, tear the biscuit dough into pieces and add to the slow cooker.
  4. Cook until the dough is no longer raw in the center.
  5. Serve hot and enjoy.

Original: https://www.allrecipes.com/recipe/8941/slow-cooker-chicken-and-dumplings/