We really enjoyed this dish, though I changed it some last night. It turned out more like Chicken & Dumplings but that's okay because we love those. This is very good served over a little wild rice with a salad and fresh green beans. My notes on the changes I made in last night's version are at the bottom.

2 cups cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
16 ounces buttermilk biscuits (8)

Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.

Denise's notes -

I used 4 thighs I'd slow cooked the day before. I didn't measure the chicken. I just de-boned the thighs and chopped the meat into small pieces. I also used 1 can of milk and 1 can of water rather than 2 cans of water and ommitted the chicken bouillon granules, garlic powder, and Italian seasoning. I threw in freshly ground black pepper, crushed garlic, and dehydrated onions and cooked it on high for about 3 hours. I like the changes I made and we'll have this again...and soon!