- 4 boneless skinless chicken breasts, cut in small chunks
- 2 cans condensed cream of chicken soup
- 1/4 onion, finely diced
- 2 s chicken stock
- 2 (10 oz.) pkgs. refrigerated biscuits
- salt and pepper to taste
Combine all ingredients except for biscuits in slow cooker. Cover and cook on low setting 5 to 6 hours. Approximately 30 minutes before serving meal, tear the refrigerated biscuits into small pieces and add to slow cooker mixture, stirring gently. Re-cover and let cook remaining minutes until biscuits are fluffy and thoroughly cooked.
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