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 sliced celery
1 medium onion diced
1/2 bag frozen peas
8 strips bacon, cooked and crumbled
1 can biscuit dough
In the crockpot, mix together the sauce of chicken broth, both cans 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, stir together.
Cut up the uncooked biscuits in quarters and put on top of the mixture. Cooking for another hour on high or until done.
8+ servings.
