4 boneless skinless chicken breasts, cut into small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/2 cup baby carrots, cut into small chunks
1 cup water
2 (10 oz.) packages refrigerated biscuits
1 can chicken broth
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 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. Enjoy!
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