- 2 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1 onion, finely diced
- 2 cans Cream of Chicken Soup
- 2 small packages Grands Jr. biscuits (10 biscuits)
Place the chicken, butter, soup and onion in a greased slow cooker and fill with enough water to cover.
Secure lid and cook for 5 to 6 hours on high. About 30 minutes before serving, roll each torn biscuit piece in flour, then drop into slow cooker. Replace lid and cook remaining 30 minutes.