4 boneless chicken breasts
2 10-ounce cans cream of chicken soup
4 cups chicken stock
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 cloves, finely chopped
1 tsp seasoned pepper
1 tsp salt
1 tbsp dried Italian seasoning
1/2 tsp thyme
1 cup frozen peas
1 16-ounce can biscuits, quartered
In crock pot, shick together soup stock and spices. Mix in veggies (except peas). Add chicken and coat well. Cover and cook on high 2 1/2 hours, remove chicken and shred with forks then return to crock pot, add peas and stir well. Top with biscuits, cover and continue cooking for another hour.
