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Submitted by: Joanne Curran from Arlington, MA.
Originally shared on the web 02/07/2013

4 boneless, skinless chicken breasts
2- 10-3/4 oz. cans cream of chicken soup
2 T. butter, sliced
1 onion, finely diced
2- 7-1/2 oz. tubes refrigerated biscuits, torn

Place chicken, soup, butter and onion in a 4 qt. slow cooker, add enough water to cover chicken. Cover and cook on high setting for 4 hours. Add biscuits to slow cooker, gently push biscuits into cooking liquid. Cover and continue cooking for about 1-1/2 hours, until biscuits are done in the center. Serves 6.