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Description: This is a collection of recipes from friends and family put into one place. The book was put together to help Kristen and her husband Jeremy raise funds for fertility treatments.

Funds raised support: The funds raised will be used to help Kristen and her husband Jeremy raise funds to cover the cost of fertility medications that are not covered by insurance. The funds that are left over after the medications are paid for will be donated to the non-profit Lotus Be Infertility and Miscarriage Awareness Foundation to help raise awareness and fund their fertility grant program to help others cover the cost of treatments not covered by medical insurance.

Cost: $12.00
plus $3.99 S/H per book.

Ohio residents add 6.5% state and local sales tax to your order.

• 2 lbs boneless skinless chicken breast
• 2 cand (10.5 oz) condenssed cream of chicken soup
• 1 can (14 oz) chicken broth
• 1 medium white onion, diced
• 6 large flaky refrigerated biscuits
• Baby carrots or sliced carrots
• 1 cup frozen peas

Place thawed chicken in crockpot. Top with cream of chicken soup, broth and vegetables. Cook on high for 4-6 hours or low for 8 hours. Do not stir while cooking. Cut each biscuit in 9 small pieces and stir into chicken mixture. Continue to cook on high for 30 minutes. Remove chicken from slow cooker and shred with fork. Return to slow cooker and stir everything together. Serve hot.