Chicken 'N Dumplings
- 4 boneless skinless chicken breasts, cut in small chunks
- 2 cans condensed cream of chicken soup
- 1/4 C. onion, finely diced
- 2 C. water
- 2 10 oz. packages refrigerated biscuits
- 1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.