- 4 boneless, skinless chicken breasts, cut in small chunks
- 2 cans (10 oz. each) condensed cream of chicken soup
- 1/4 cup onion, finely diced
- 2 cups water
- 2 10 oz. packages refrigerated biscuits
- 1 chicken bouillon cube
Dissolve bouillon in water, pour into slow cooker and stir in soup. Add remaining ingredients, except biscuits. 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.