1 big can cream of chicken soup
a teaspoon of chicken bullion,
2 tablespoons of butter,
refrigerated buiscuits
canned veggies.
Place chicken breasts in the bottom of the crock pot, pour soup over chicken, add enough water to cover chicken breasts, add butter and bullion, salt and pepper to taste, cook on high for 3.5 hrs then cut biscuits I'd fourths and drop in, stirring a little to get them under the liquid. Add canned veggies. Cook an additional 1.5 hrs on high.
Enjoy!
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