Crockpot chicken and dumplings

Here's another favorite recipe. My family enjoys, especially in the winter months. Chicken and dumplings in the crockpot, which we serve over mashed potatoes.

• 4 skinless, boneless chicken breast halves

• 2 tablespoons butter

• 2 (10.5 ounce) cans condensed cream of chicken soup

• 1 medium onion, finely diced

• 1 (10 ounce) package refrigerated biscuit dough

• 2 cups water, or as needed to cover

  Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.

  About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.

  Enjoy!