4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 small onion, diced
2 cans refrigerated biscuits, cut into quarters
water
salt and pepper
Place chicken breasts in slow cooker. Cover with soup and onion. Add water to cover chicken. Cook on low for 6 hours. About 30 minutes before serving, drop biscuit quarters in crock pot and cover. Season with salt and pepper to taste.
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