Crock Pot Chicken Dinner
2.5 lbs. chicken thighs, cubed
1 package Pictsweet frozen seasoned summer vegetables
1 package frozen sliced carrots
1 cup frozen peas
1 can of cream of mushroom soup
2 cups chicken broth
2 heaping tbsp flour
1 tsp. black pepper
1 tsp. poultry seasoning
1 package Pillsbury frozen oven baked southern style biscuits
Place thighs in crock pot. In a large bowl toss all frozen veggies together. Pour over chicken. In same bowl add soup, broth, flour, seasoning and pepper. Mix well and pour over veggies. Cook on low for at least 8 hours. Stir well after cooking is completed. 30 minutes prior to serving, bake biscuits according to package directions. Place split biscuit on a plate and top with chicken mixture. Serve immediately.
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