INGREDIENTS: 4 boneless skinless chicken breasts, cut to small chunks 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 2 cups water 2 10 oz packages refrigerated biscuits 1 chicken bouillon cube
DIRECTIONS: Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch 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.
