Crockpot Chicken & Dumplings: 4 skinless boneless chicken breasts, 2T. butter, 2 10.75 oz. cans cream of chicken soup, 1 finely diced onion. Place in pot, cover with water, cook 5-6 hours on high. Tear 2 10 oz. pkgs. refigerator biscuits into pieces, add to pot 30 mins. before serving. Cook until dough is thoroughly cooked.