Ingredients

• 8 boneless, skinless chicken breasts, cut in small chunks
• 4 cans condensed cream of chicken soup
• 1 c yellow onion, finely diced
• 4 c chicken broth
• 3 chicken boullion cubes
• 1 tsp salt
• 1 tsp pepper
• 2 T parsley
• 1 T thyme
• 1 tsp sage
• 1 T rosemary
• 20 oz refrigerated biscuits, cut in small chunks

Directions

1. Combine all ingredients in the Crockpot except for the biscuits.

2. Cover and cook on low for 4 hours.

3. 45 minutes before serving, add biscuit pieces.

4. Cover and cook on high for 45 minutes until biscuits are firm.

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