4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
1 (14.75 ounce can of chicken broth) may be more or less
Place the chicken, butter, soup, and onion in a slow cooker.Fill with just enough chicken broth to cover.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.
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