Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 T. butter
1-10 3/4 oz. can condensed cream of chicken soup
1-10 3/4 oz. can condensed cream of celery soup
1 can water
1-10 oz. package refrigerated biscuit dough, torn into pieces
1/2 package frozen corn, thawed in microwave
Place the chicken, butter, soup, and water in a slow cooker.
Cover, and cook for 5 to 6 hours on High.
About 30 minutes before serving, place the torn biscuit dough and corn in the slow cooker.
Cook until the dough is no longer raw in the center.