Chicken and Dumplings

Today was my birthday, so I wanted something quick and easy to make for dinner. No way I was going out to dinner with three kids in tow! I've wanted to make chicken and dumplings for a while, so I was excited to try this recipe that arrived in my email last week.

Chicken and Dumplings
from allrecipes.com

Ingredients

* 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

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. 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.

Notes: I only used three chicken breasts, I omitted the onion, I added salt and pepper, and I substituted a cup of chicken broth for the water in step 1. The biscuit dough absorbed all the liquid in mine; if you want it more soupy, you will want to add more broth/water in step 1.