Chicken N Dumplings

l lb skinless, boneless chicken breast 

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced
1 teaspoon of pepper
1 teaspoon of cumin 
1 teaspoon of parsley

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow 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.

This was so good on a cold rainy day, I forgot to take a picture.  Leftovers were good too.