Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breasts, chunked
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/4 cup onion, finely diced
• 2 cups water
• 1 chicken bouillon cube
• 2 (10 ounce) package refrigerated biscuits

Instructions

1. Combine all ingredients, except biscuits, in slow cooker.
2. Cover; cook on LOW for 5 to 6 hours.
3. Thirty minutes before serving, tear biscuit dough into 1 inch pieces.
4. Add to slow cooker mixture; stir gently.
5. Turn slow cooker setting to HIGH.
6. Cook for an additional 30 minutes or until biscuits are fluffed up and cooked through to the center.