Step 1

Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.

Step 2

Cook on low for 6 to 8 hours.

Step 3

About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)

Step 4

Combine 1/2 cup flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.

Step 5

Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.

Step 6

Drop the dumplings around the side of the slow cooker where it is the hottest and stir.

Step 7

Cover and cook for at least 45 minutes.