2 (10.75 oz.) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup and onion in a slwo cooker and fill with enough water 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.