Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes
5 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
26 oz can condensed cream of chicken soup
26 oz can chicken broth
2 teaspoons garlic powder
1 teaspoon celery salt
1 teaspoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
buttermilk biscuits
Preparation
Combine the chicken, potatoes, carrots, celery, chicken soup, garlic powder, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serve on top of the biscuits
