2 baked and pulled chicken breasts (or if you're feeling really lazy, a pulled apart rotisserie chicken from the deli)
1 can of biscuits (I get the storebrand kind.)
1 can cream of chicken soup
Combine soup and three cans of water in pot (I often make this in the crock pot early in the day. The flavors really meld well and the sauce gets nice and thick.) Add chicken. Tear each biscuit into quarters and toss into the liquid.
On crock pot, keep it on lowest setting for no more than four or five hours. On stove top, boil 10 minutes then reduce to warm for as long as wanted. Salt and pepper to taste.
Slow Cooker Shredded Chicken
7 hours ago