Slow Cooker Chicken and Dumplings

This was a hit...and so easy to make! Found it off my favorite allrecipes.com. I've made it twice, with the second time forgetting to add butter, and it still tasted great!

INGREDIENTS:
*4 skinless boneless chicken breasts (we used about 1.5lbs)
*2 T. butter
*2 (10.25 ounce) cans condensed cream of chicken soup (used 1 regular, and 1 light/low-fat)
*1 onion (finely chopped)
*2 (10 ounce) pkgs. refrigerated biscuit dough, torn into pieces (we only used one can)
*1 (14.5 ounce) can chicken broth

DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water (we used a can of chicken broth instead) to cover.

2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. (I added the biscuits once the chicken was cooked through, and then just kept checking on it until the biscuits looked done)

We served this over egg noodles along with a salad. :)

(NOTE: Cook times vary according to the size of your crock pot. Our crock pot is a 6 qt, so it cooked faster than in the directions)