5 to 6 frozen chicken breasts
1 can condensed golden mushroom soup
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
5 to 6 red potatoes, diced (peeled or unpeeled – your choice)
4 cups frozen peas and carrots
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley flakes
Hot biscuits (homemade, store bought or out of a can)

Layer the frozen chicken breasts in the bottom of the Crock-Pot. Add potatoes, frozen veggies, soups, seasonings and mix well.

Cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is fully cooked. Be sure to break up the chicken into bite-sized pieces after it has cooked.

Serve over hot biscuits.