4 boneless skinless chicken breasts, cut in small chunks 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 2 cups water 2 (10 ounce) packages refrigerated biscuits 1 chicken bouillon cube
Combine all ingredients, except biscuits, in crock pot. Cover and cook on LOW for 5 to 6 hours.
Thirty minutes before serving, tear biscuit dough into 1-inch pieces. Add to crock pot, stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffy and cooked through.