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Crockpot chicken & dumplings
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| 4 skinless boneless chicken breast halves or rotisserie chicken deboned | |
| 2 T | butter |
| 2 10.75 oz cans | condensed cream of chicken soup combined with chicken stock |
| 1 | onion finely minced |
2- 10 oz pkgs refrig biscuit dough separated & rolled flat on a flat surface and cut into strips or torn into strips
Place the chicken, butter, soup & onion in a slow cooker and fill with enough stock to cover.
Cover & cook 5-6 hrs on high. About 30 minutes before serving, add biscuit dough and cook until dough is no longer raw in middle.
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