32oz.frozen vegetable medleycorn, green beans, carrots, peas
black pepperto taste
kosher saltto taste
Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
Cook frozen biscuits according to directions on the package.
Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!
I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.