Ingredients:
- 4 Boneless skinless Chicken Breasts
- 2 Cans 98% Fat Free Cream of Chicken Soup
- 1 Can 33% Less Sodium Chicken Broth
- 1/2 Large Onion Diced
- 1 TBSP Dried Parsley
- 4 Large Refrigerator Biscuits
Instructions:
- To your Crockpot add the Cream of Chicken Soups, Broth, Diced Onion, Parsley and mix it together well. Add in the Chicken and try to submerge it as much as possible. Set Crockpot to high and cook 4-6 hours or until the chicken is fully cooked (mine went about 4 hours).
- Cut your biscuits up into little chunks and place on top of the chicken mixture. Place lid on Crockpot and cook another 30-60 minutes until the biscuits are cooked through (I cooked mine for 60 min).
- Enjoy!