Boneless chicken breasts
skinned and cut into small chunks
Cans condensed cream of chicken soup
Chicken bouillon cube
10 oz. packages refrigerated biscuits
Carrots, celery, peas
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours.
30 minutes before serving, tear biscuit dough into 1″ 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.