Ingredients:
2 tablespoons butter
Six skinless chicken thighs or four boneless, skinless chicken breasts
1 onion, finely diced
2 cans of cream of chicken soup
Two little packets of Grands Jr. biscuits (10 biscuits total)
Flour
Instructions:
Grease the slow cooker.
Place the chicken, butter, soup, and diced onion in the slow cooker.
Add enough water to cover the ingredients.
Secure the lid and cook for 5 to 6 hours on High.
About 30 minutes before serving, roll each torn biscuit piece in flour to prevent them from sticking together.
Drop the floured biscuit pieces into the slow cooker.
Replace the lid and continue cooking for the remaining 30 minutes.
Serve and enjoy your slow cooker chicken and dumplings!