boneless, skinless chicken breasts
(10.5 oz.) cans cream of chicken soup
(14.5 oz) can chicken broth
onion, diced OR you can use 2 Tbsp. dried, diced onion
Tbsp. dried parsley
Grands flaky refrigerator biscuits
1. Place chicken in crockpot. Plop the butter on the chicken. 2. Then scoop the cream of chicken soup on that. 3. Pour the chicken broth over all. 4. Add the diced onion and dried parsley. 5. Cover and cook on High for 4-5 hours or Low for 8-9 hours. After the chicken is cooked, shred it and put it back into the soup. 6. Cut each biscuit into 9 pieces. 7. Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour. 8. After an hour, stir it up. Serve warm!