Slow Cooker Chicken and Dumplings

• 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 

1. Place chicken, condensed soup, onion, and butter in a slow cooker. 
2. Add enough water to cover; stir well.
3. Cover and cook on High for 5 to 6 hours. 
4. About 30 minutes before serving, tear biscuit dough into pieces. 
5. Place the dough in the slow cooker. 
6. Cook until the dough is no longer raw in the center. 

Cover chicken with stock instead of water for a richer flavor, if you prefer.

You can use more biscuit dough if you like, but the biscuits might take longer to cook.