Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breasts halves
2 Tbs butter
2 (10.5 oz) cans condensed cream of chicken soup
1 can corn (drained)
1 onion finely diced
2 (10 oz.) packages refrigerated biscuit dough, torn into pieces

Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.


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Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.