Slow-Cooker Chicken & Dumplings

Last semester my law school schedule kept me out of the house for over 8 hours every day, so it was hard for me to do slow-cooker meals without feeling they were a bit overcooked. This semester I can come home earlier some days, so I've been trying to use our Crock-Pot more often. This is a really yummy slow-cooker recipe, and it's perfect for the cold nights we've been having!

Recipe adapted from here.

Ingredients:
4 chicken breasts (frozen)
2 tbsp butter
2 (10.75 oz) cans condensed cream of chicken soup
1 small onion, finely diced
1 (10 oz) package refrigerated biscuit dough
1 14 oz can chicken broth

Directions:
1. Place the chicken breasts (whole and frozen), butter, soup, onion, and chicken broth in a slow-cooker.
2. Cover, and cook on high for 5 hours (or low for 7-8 hours would work too).
3. Tear each biscuit into four pieces, and add the pieces into the slow-cooker. Push the biscuits down into the liquid a little. Take out the chicken, break it into pieces, and put it back in the slow cooker.
4. Cover and cook on high for another 90 minutes, or until the dough is no longer raw in the center.

Mmm!