Chicken and Biscuits

By treadinger

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 package (10 oz) frozen peas and carrots
• 1 package (7 1/2 oz) refrigerated biscuits

Preparation

Step 1

1. Cut chicken breasts into bite-size pieces. Place in slow cooker. Pour soup over chicken. Cover; cook on LOW 4 hours or until chicken is tender and no longer pink in the center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits according to package directions. Spoon chicken and vegetable mixture of biscuits and serve.