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Crockpot Chicken & Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed Cream of Chicken soup
¼ cup onion, finely diced
½ cup baby carrots, cut into small chunks
2 cups water
2 (10-oz.) pkgs. refrigerated biscuits
1 chicken bouillon cube

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Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1” pieces. Add to your slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through. Yield: 4 Servings