This recipe was emailed to me from a friend. I have made this and we love it. The first time I made it I did differnt biscuits and they didn't turn out. So make sure you use this biscuits recipe.
• 4 skinless, boneless chicken breast halves (I like to use chicken tenders-frozen)
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
Cover, and cook for 5 to 6 hours on low. About 30 minutes to an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Dough recipe: (makes great buttermilk biscuits too)
• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup shortening
• 3/4 cup buttermilk
In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Tear dough into pieces and place on top of the crockpot mixture.
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