4-6 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion diced(optional, I used 2 carrots and one small celery)
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
Place chicken in crock pot. Add the butter, cream of chicken soup, chicken broth, onions, and parsley.
Cook on high for 4-6 hours.
After cooking time has elapsed, take a fork and break up the chicken into pieces. Now, cut biscuits into 9 pieces. Stir into hot chicken and continue to cook for 30 minutes. (Turn crock pot back on)