Ingredients:

4 boneless chicken breasts, skinned and cut into small chunks

2 cans condensed cream of chicken soup

2 cups water

¼ cup onion, finely diced

1 chicken bouillon cube

2 10 oz. packages refrigerated biscuits

carrots, celery, peas (optional)

Directions:

1. Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours.

2. 30 minutes before serving, tear biscuit dough into 1" pieces. Add to your slow cooker stirring gently.

3. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Bon Appetit!