INGREDIENTS
- 1 can (22.6 ounces) cream of chicken soup
- 2 teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 1 pound boneless, skinless chicken breast halves
- 1 package (12 ounces) frozen peas and carrots
- 2 ribs celery, sliced
- 1 cup frozen corn kernels
- 1 medium onion, chopped
- Homemade Biscuits
DIRECTIONS
- In a slow cooker crock, stir together soup, poultry seasoning, garlic powder, salt and pepper.
- Add chicken, peas and carrots, celery, corn and onion. Stir until chicken is well-coated.
- Cover slow cooker and cook on LOW for 7 to 8 hours or until chicken is cooked through.
- Remove chicken to a cutting board. Using 2 forks, shred chicken. Transfer shredded chicken back to crock and stir until blended.
- Serve with Homemade Biscuits
Serves: 6
