4-5 c. diced potatoes
3-4 c. baby carrots
4 boneless skinless chicken breasts
1 tsp. garlic salt
1 tsp. black pepper
2 T. dry onion (or one small onion, chopped)
2 cans cream of chicken soup
1 1/2 c. frozen peas
1 pkg. Pillsbury refrigerated biscuits
1 c. shredded cheddar cheese
Fill crock pot 2/3 full of veggies. Place chicken on top, sprinkle with garlic salt, pepper and dry onion. Spread cream of chicken on top. Cook on high 4-5 hours or low 6-8 hours. Shred chicken using two forks. Add peas. Replace lid and cook 20 more minutes. Bake biscuits according to package directions. Break biscuits in half and cover with crock pot mixture. Top with shredded cheese.
Recipe from: {Sherelle Christensen}
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