2 bonless skinless chicken breasts
1 tsp chicken boulion
salt and pepper
dash paprika
4 green onions chopped
1 can cream of chicken soup
1/2 soup can milk
1 pkg refrigerator biscuits
Place chicken breasts in slow cooker sprinkle bouillon salt pepper and paprika over top pour 1 c water around sides cook on high 3 to 4 hours or low 6 to 7 hours shred chicken mix 1/2 of the chicken with chopped green onions mix soup and milk with the remaining shreeded chicken in slow cooker press biscuits to resemble mini pizza crusts fill each crust with 3 tbsp chicken filling fold edges up and seal dough together place on top of chicken gravy in slow cooker tilt lid to vent steam and cook on high for 30 to 60 minutes or until buiscuts are cooked in center
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