Slow Cooker Chicken & Biscuits Recipe

4 boneless, skinless chicken breasts, cut into bite size pieces
1 can condensed cream of chicken soup
1 (10 oz) frozen peas and carrots
1 (7 1/2 oz) refrigerated biscuits

1. Place chicken in crockpot. Pour soup over chicken. Cover; cook in LOW 4 hours or until chicken is tender and no longer pink in the middle.

2. Stir in frozen veggies. Cover and cook 30 minutes longer veggies are heated through.

3. Bake biscuits according to package. Spoon chicken and veggie mixture over biscuits and serve.