Serves 6
Points per serving: 8
4 boneless skinless chicken breasts cut into chunks
1 can fat free cream of chicken soup
6 reduced fat biscuits
2 c. water
1 TBSP chicken bouillon
1/2 bag- 1 bag mixed veggies
Mix togerher soup, water and bouillon. Put all ingredients except for the biscuits into crock pot and mix together. Add salt, pepper and any other seasonings you would like. Cook on low for 5-6 hours. 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.
