2 cans cream of chicken soup
2 cans chicken broth
1/2 onion, chopped
1 lb boneless, skinless Chicken breasts
10 refrigerated biscuits, quartered
Combine the first three ingredients in the slow cooker. Add the chicken; cover and cook on high for 4-5 hours. During the last hour of cooking, remove chicken and shred using 2 forks; return to the crock-pot. Add biscuit pieces to chicken mixture; stir to coat. Cover and cook on high for one hour.
I served it with bread and butter and fried zucchini.