You get dumplings, and YOU get dumplings, and YOU get dumplings!
- 2 tbsp. butter
- 4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
- 1 onion, finely diced
- 2 cans cream of chicken soup
- 2 pop-open cans of biscuits
- All-purpose flour
Place the chicken, butter, soup, and onion in a greased slow cooker; fill with enough water to cover.
Cook for 5 to 6 hours on high.
About 30 minutes before serving, tear or cut each biscuit into 4 pieces. Roll each piece in flour (to prevent them from sticking together), then drop into the slow cooker.
Replace lid and cook remaining 30 minutes.