INGREDIENTS

4 Boneless, Skinless Chicken Breast
1 can Fat Free Cream of Chicken Soup
6 biscuits (Pillsbury Golden Homestyle Buttermilk canned biscuits -2pt per biscuit)
2 cups of water
1 Tablespoon bouillon, any flavor

INSTRUCTIONS

1. Cut the chicken into bite sized pieces.

1. Add all of the ingredients except for the biscuits and cook on low for 5-6 hours.

2. Add salt, pepper and any other seasonings that you would like.

3. In the last 30 minutes of cooking, turn your crock-pot on high and tear biscuits into 1 inch pieces and add to slow cooker.