Slow Cooked Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
¼ cup dried parsley
Your favorite biscuit recipe or 2 (10 ounce) packages refrigerated biscuit dough, cut into quarters
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 cut the biscuit dough into quarters and roll around in parsley. Drop in the slow cooker. Cook until the dough is no longer raw in the center.
Serve with salad or vegetables.