SLOW COOKER CHICKEN AND DUMPLINGS

For those of you who like to come home to a meal already done . . here's a good one!!! (Allrecipes.com)

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

DIRECTIONS:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. 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.

*Note:   A lot of reviewers mentioned that they needed to add the torn biscuits at least 90 minutes before serving to be sure the dough was no longer raw in the center.  I will be making this dish soon, so I'll be sure to update you on what worked for me!