1 ½lb of Boneless Skinless Chicken Breasts (about 4 large or 6 small)
4 Tablespoons Unsalted Butter
3 cans (10.5oz) Condensed Cream of Chicken Soup
1 box (32oz) Chicken Broth
1 medium White Onion, diced
2 dashes of garlic powder
salt and pepper to taste
10 Large Flaky Refrigerator Biscuits
Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 6-8 hours.
Cut each uncooked biscuit into 8 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.
Makes about 6-8 servings.
Super delicious and really easy to make. The entire family loved it. Give this one a whirl when you don't want to turn the oven on or stand over the stove. Who wants to do that on a hot summer afternoon?
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