4 boneless skinless chicken breasts, cut in small chunks 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 1/2 cup baby carrots, cut into small chunks 2 cups water 2 10 oz packages refrigerated biscuits 1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch 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.