INGREDIENTS
2 tbsps of butter.
2 cans cream of chicken soup.
1 finely chopped onion.
2 (10 ounce) packages of refrigerated biscuit dough (torn into pieces).
In a crockpot, mix together the chicken, butter, soup and onion and cover with water. Cook covered for 5 to 6 hours on high.
Once cooked, add the torn biscuits to the chicken and cook for an addition 30 to 45 minutes until the dough is cooked through.
Once cooked, add the torn biscuits to the chicken and cook for an addition 30 to 45 minutes until the dough is cooked through.