4 boneless skinless chicken breast cut in 1-inch cubes
1 can chicken broth
2 small cans cream of chicken soup
1 cup milk
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 lb sliced carrots
4 ribs of sliced celery
1 medium onion diced
1/2 frozen bag of peas
8 strips bacon, cooked and crumbled
1 can biscuit dough
In the crockpot, mix together the sauce of chicken broth, cans of cream of chicken soup, milk, garlic powder, salt, and pepper.
Add in the chicken carrots, celery, and onion and fold them into the sauce mixture. Cook on low for 6 hours.
Add in the bacon and peas, and stir together.
Cut up the uncooked biscuits in quarters and put them on top of the mixture. I am cooking for another hour on high or until done.
8+ servings.
