Chicken and dumplings


4 boneless, skinless chicken breast halves
2 tablespoons butter
2 cans (10.75 oz) heavy cream of chicken soup
1 onion finely chopped
2 (10 ounces) refrigerated cookie dough, torn into pieces


Place chicken, butter, soup, and onions in a slow cooker and fill with enough water to cover.
Covering and cooking for 5 to 6 h on high. About 30 minutes before serving, put the torn biscuits
Dough in a slow cooker. Cook until the dough fades in the middle.

Enjoy !