INGREDIENTS
- 39 ounces Canned Cooked Chicken (drained and rinsed)
- 58 ounces Low-Sodium Chicken Broth
- 21 ounces Canned Cream Of Chicken Soup
- 12 ounces Frozen Peas And Carrots
- 13.5 ounces Refrigerated Buttermilk Biscuits ((3) 4.5 oz. cans, each biscuit cut into 4ths)
INSTRUCTIONS
- Mix the canned chicken, chicken broth, cream of chicken soup and frozen vegetables in a 5 quart or larger slow cooker, stir together well.
- Add the biscuits on top, mix slightly till the biscuit pieces are wet.
- Cover and cook on HIGH for 4 to 6 hours, stirring often while cooking so that biscuits will not stick to the side of the slow cooker.
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