4 boneless skinless chicken breasts
2 cans Chicken Broth (14.5 oz. each)
2 cans Condensed Cream of Chicken Soup (10.5 oz.)
1/2 cup of chopped carrots
1/2 cup chopped celery
1/2 cup frozen peas
1/2 cup diced onions
1/4 cup cooked and crumbled bacon
1 tsp. parsley
1/8 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 16 oz. can refrigerated biscuits


Place chicken breasts in bottom of Crockpot.

Pour chicken broth and both cans of cream of chicken soup over the chicken.

Add in the carrots, celery, and onion.

Then add the garlic powder, salt and pepper and parsley flakes.

Place the lid on the Crockpot and cook on low for 6 hours, or on high for 3 hours.

At the end of the cooking time, carefully remove the chicken and either chop or shred it. Return the chicken to the Crockpot with the crumbled bacon and the peas, stir together.

Cut the biscuits into quarters and place on top of the other ingredients in the Crockpot.

Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time).

Add salt and pepper if needed.

Serve warm and enjoy!

Slow Cooker Pot Roast with Gravy Recipe
Honey Butter Skillet Corn