4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
1 chicken bouillon cube
2 10 oz packages refrigerated biscuits
Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
1 chicken bouillon cube
2 10 oz packages refrigerated biscuits
Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.