1 lb boneless skinless chicken breast
2 cans cream of chicken soup
2 cans worth 2% milk from cream of chicken
1 tube refrigerated biscuits
Put the thawed chicken, soup, and milk in the crock pot on low for 6-7 hours. Before serving bake the biscuits, tear them apart and pour the mix from crock on top of biscuits or put them right in the crock.
From the kitchen of Britten Bitner
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