Ingredients:
4 skinless, boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 cups frozen peas and carrots
1 celery stalk, chopped
1 (10 ounce) packages refrigerated biscuit dough, flattened and cut into 8 pieces each biscuit
2 tbsp cornstarch mixed with 1/4 cup cold water
Directions:
Place the chicken, butter, soup, onion, celery, peas and carrots in a slow cooker, and fill with 2 cans of water (using soup can) to cover.Cover, and cook for 4 hours on High or 6 hours on low. Add cornstarch mixture and stir until thickened. Then flatten the biscuits and cut each biscuit into 8 pieces. Place the cut biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center for 30 minutes to an hour.
