4 boneless skinless chicken breasts, cut in small chunks2 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
salt and pepper
salt and pepper
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.Join in Slow-Cooker Thursday ,hosted by Sandra at Family Corner. Be sure to check out all the good recipes..
1 comment:
YUM Comfort food!!
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