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Prep time: 10 mins
Cook time: 4-6hours
Servings: 6
Ingredients
13.5 oz, (3, 4.5 oz. cans) of buttermilk biscuits, refrigerated, cut each biscuit cut into 4
12 oz of frozen peas and carrots
21 oz can of cream of chicken soup
58 oz of low-sodium chicken broth
39 oz can of cooked chicken drained and rinsed
Preparations
1. Mix the frozen vegetables, cream of chicken soup, chicken broth, and canned chicken in a 5-6 quart slow cooker, stir to combine.
2. Pour the biscuits over the top, gently stir to make the biscuit pieces wet.
3. Cook with the lid on for 4 to 6 hours on HIGH, stirring frequently and making sure the biscuits does not stick to the slow cooker's side.
