2 tablespoons of butter
4 boneless and skinned chicken breasts (or 6 skinless chicken thighs)
1 onion, cut into small pieces
2 cans of creamy chicken soup
2 small package Grands Jr biscuit (10 biscuits)
1. Place the chicken, butter, soup and onion in a greased, greased, slow cooker, and fill it with enough water to cover.
2. Lock the lid and cook for 5 to 6 hours at a height. Almost thirty minutes before serving, wrap each piece of flour-torn biscuit (to prevent it from sticking together), then drop it into a slow cooker. Replace the cap and cook for 30 minutes.
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