Slow Cooker Chicken and Dumplings

I received this from a daily e-column (Everyday Cheapskate) I subscribe to. She'd never given me a bum steer before, so when I tried this I wasn't surprised that we liked it; the truth is we LOVED it! Having made this recipe once, next time I think I will try adding frozen mixed vegetables before adding the soup mix. I used 94% fat-free cream of chicken soup and due to time constraints made pasta to ladle the soup over when I served this. I'll try wild or long-grain rice next time. This is a real keeper and truly delicious!

• Ready In: 6 hrs 20 mins
• Serves: 6-8

Ingredients

• 4  boneless skinless chicken breast halves
• 2  tablespoons butter
• 2 (10 3/4ounce) cans  condensed cream of chicken soup, undiluted
• 1 (14 ounce) can chicken broth
• 1  onion, finely diced
• 1 (10 ounce) package  refrigerated  biscuit dough (flatten and cut into 4 strips)

Directions

1. Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
2. . One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
3. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
4. Continue cooking until the dough is no longer raw in the center, about 1 hour.
5. Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.