Ingredients:

1 lb. of boneless skinless chicken breasts (about 2-3)

2 cans (10.5 oz.) condensed cream of chicken soup

1 can (14 oz.) chicken broth

1 medium white onion, diced

4 large flaky refrigerator biscuits (half a can)

Directions:

1. Place thawed chicken in crock pot. Top with cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.

2. Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.

Bon Appetit!