4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
2 Tablespoons Butter
Instructions
Secure 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), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
