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
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 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
My Review about this recipe
This is a wonderfully easy and delicious recipe, and is easily adaptable to your own tastes in so far as spicing is concerned. Firstly, I have a large 7 quart slow cooker, so I started with about 4 pounds of boneless breast of chicken, and like most everyone else, substituted a 48oz can of College Inn chicken broth instead of the water, and added two cans each of Cream of Chicken and Cream of Celery soup. I loaded up the chicken with onion powder, rosemary and poultry seasoning and layered the bottom of the crock. In a very large mixing bowl, blended the chicken broth and the cans of soup, then pouring it over the layered chicken breasts. I then included 6 red potatos, halved (next time I will use about 10 or so). Three hours into the high heat cooking, I added a bag of baby carrots and sliced up several stalks of celery, topped off by 2 tubes of Pillsbury buttermilk biscuits, torn into pieces. I let this cook on high for another hour and it all came out positively fabulous. This Hamilton Beach 7 quart crock cooks a tad faster than a smaller crock, and in 5 hours, I could have cut the chicken with a feather without it being overcooked or mushy! I cannot wait to have this again.