4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
12 ounces vegetables (optional - I added carrots and celery)
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 an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Did I mention that it makes your house smell delicious? Dang.
Before the biscuits were added...
After the biscuits were added...
Finished with a side of roasted broccoli...