- 5 mins
- 360 mins
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Ingredients
- 4 chicken breasts
- 2 cans cream of chicken soup
- 1/2 medium onion, diced
- 2 tbsp butter
- chicken broth
- Refrigerated biscuits
Preparation
Step 1
In a slow cooker, place chicken breasts, top with onions and butter. Add cream of chicken soup and cover with chicken broth. Cover and cook 5-6 hours on high.
About an hour before serving, tear refrigerated dough and place on top. Cook another hour or so, until dough is cooked through.