Jaclyn’s Slow Cooker Chicken Pot No-Pie

I have been combining internet recipes and forgetting ingredients and adding ingredients - but this is BY FAR the best slow cooker meal I've had in awhile, and it's just a combo of pot pie and chicken with dumplings. It is perfect for fall or winter. It's basically a chicken pot pie with no pie! I can never seem to make enough of it.  This recipe will probably serve 4-6 adults, depending on how much of it you can eat. You could probably also add in potatoes too, but I never have. Also, instead of fresh vegetables you can use frozen or frozen mixed or frozen onions, or anything you have... but I like the fresh vegetables if I have them around.  Easy, simple and just YUM! 

Jaclyn’s Slow Cooker Chicken Pot No-Pie

1 Small Onion, chopped

1 Bag Baby Carrots, whole; or 2-3 medium carrots, chopped

2-3 Stalks Celery, chopped

Half Bag of Frozen Peas

1.5-2 lbs Thin Sliced Chicken Breasts

Salt and Pepper

3 cans (10 oz) Cream of Chicken Soup

About ¾ cup Chicken Stock

1 Clove Garlic

1 or 2 Refrigerated Biscuit Dough tube(s)

Place all vegetables in the bottom of the slow cooker

Arrange chicken on top of vegetables

Sprinkle with salt and pepper

Add cream of chicken soup and chicken stock

Evenly distribute garlic

Cook on LOW 6-7 hours

HIGH 3-4 hours

Prepare biscuits as indicated on package

Let cool and split in half

Place bottom half on plate, top with pot pie mixture and top of biscuit 

(At our house, we each have 2 biscuits) 

Enjoy the deliciousness!

“Listen to the people who love you. Believe that they are worth living for even when you don't believe it. Seek out the memories depression takes away and project them into the future. Be brave; be strong; take your pills. Exercise because it's good for you even if every step weighs a thousand pounds. Eat when food itself disgusts you. Reason with yourself when you have lost your reason.” 

― Andrew Solomon, The Noonday Demon: An Atlas of Depression