| | Directions | | Place the chicken, butter, soup and onion in a slow cooker. Pour broth into crock pot to cover chicken. If additional liquid needed, add enough water to cover. Cook for 5 to 6 hours on high. Shred chicken. About 1 hour before serving, place the sliced biscuit dough in the slow cooker, making sure biscuits are submerged in chicken mixture. Cook until the dough is no longer raw in center. |
|
|
| Ingredients | | - |  | 4 skinless, boneless chicken breast halves |
| - | | 2 tablespoons butter |
| - | | 2 cans cream of chicken soup (10.75 ounce cans) |
| - | | 1 can chicken broth (14 ounce can) |
| - | | 1 onion, finely diced |
| - | | 2 packages refrigerated biscuit dough, sliced into pieces (10 ounce pkgs) |
| |
| |
