Here's the new recipe of the week:
Crock Pot Chicken and Dumplings
4 skinless, boneless chicken breasts
2 tbsp butter
2 cans condensed Cream of Chicken soup
1 onion, diced
2 pkg refrigerated biscuits, cut into fourths
Place chicken, butter, soup and onion in slow cooker and fill with enough water to cover. Cover and cook on high 5-6 hours. About 30 minutes before serving, place biscuit dough in slow cooker. Cook until dough is no longer raw in center.
Next time I'll add more water so it will have more of a "gravy" consistency. Despite the lack of gravy, my family deemed it a repeat recipe. It was quite tasty!