4-5 C diced potatoes
3-4 C baby carrots
4 boneless skinless chicken breasts
1 tsp garlic salt and pepper
2 Tbs dry onions
2 can cream of chicken
1 1/2 C frozen peas
1 pkg refrigerated Pillsbury biscuits
1 C shredded cheddar cheese
Fill crock pot 2/3 full with veggies. Place chicken on top and sprinkle with seasons. Spread cream of chicken on top. Cook on high for 4-5 hours or low 6-7 hours. Shred chicken using two forks. Add peas. Replace lid and cook for 20 minutes. Bake biscuits according to package directions. Break biscuits in half, top with crock pot mixture and shredded cheese.
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