5 frozen chicken breasts
12 baby carrots, split in two or chopped based on preference
1 Onion, chopped
3 large red potatoes, diced
2 cans Campbell’s cream of chicken soup
16 oz Swanson chicken broth
1/4 tsp thyme
1/2 tsp rosemary
1 garlic clove, minced
2 Tbsp Land O’ Lakes butter
1 Tbsp Wondra flour
1/2 bag frozen sweet peas
1 can refrigerated Pillsbury biscuits
Place the frozen chicken breasts, carrots, onion, and potatoes in the crock pot.
Top with cream of chicken soup, chicken broth, thyme, rosemary, garlic, and butter.
Cook on high for 5 hours or low for 8 hours.
As the chicken is cooking, break up the breasts in to smaller pieces.
30 minutes prior to serving, add in the 1/2 bag of frozen sweet peas.
15 minutes prior to serving, fix the refrigerated biscuits.