| | Directions | | In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, salt, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender. Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy. Serves 6. |
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| Ingredients | | - |  | 1 1/2 pounds boneless chicken breast halves, cut inch large chunks |
| - | | 1/2 cup chopped onion |
| - | | 1 cup chopped celery |
| - | | 1 can condensed cream of chicken or cream of chicken and mushroom soup, undiluted (10 3/4 ounces can) |
| - | | 1 jar chicken gravy (12 ounces jar) |
| - | | 1/4 teaspoon poultry seasoning |
| - | | 1/2 teaspoon dried leaf thyme |
| - | | Dash black pepper |
| - | | Dash of salt |
| - | | 2 cups frozen mixed vegetables, thawed |
| - | | 6 frozen biscuits or refrigerator biscuits |
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