Chicken and Dumplings #2

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. Cook on high for 5-6 hours.
3.  Add torn biscuit dough and cook until dough is no longer raw in the center.

   I believe she cuts the biscuits into quarters, or smaller if you use Grands, and most of the folks said they stir them gently, replace the lid and cook on high for and hour to 1 1/2 hours.

http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/

Crock Pot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can of cream of celery soup (or use 2 cans of the cream of chicken)
1 can of chicken broth
1/4 cup white wine (can omit, use water or milk)
1 onion, finely diced
Poultry seasoning, parsley, salt & pepper
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces (Buttermilk Grands)

1.Place the chicken, seasoning, salt & pepper, butter, soup, wine and onion in a slow cooker.
2.Cover, and cook for 5 to 6 hours on High. About an hour to an hour and a half before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. About one hour with lid on should do it.

Just drop the dough in and push it down a bit with a wooden spoon so it sinks in to the liquid a bit.

This is just one version, some are a little different, but basically the same stuff.