My husband loves this meal and it’s so easy to put together.
3 boneless skinless chicken breasts trimmed
3 large potatoes peeled and diced
Frozen peas and carrots
1 family size can of Campbell’s Cream of Chicken soup (98% fat free)
1 cup of heavy cream
Salt and pepper to taste
For the biscuit topping:
2 cups of jiffy baking mix
1 cup milk
1 tsp. Minced garlic
1/2 cup shredded cheese
1/4 cup chopped chives
Place chicken in the bottom of the crockpot and season generously with poultry seasoning, salt and pepper, and marjoram.
Cover with cream of chicken soup and add diced potatoes.
Cook on high for 2 1/2 – 3 hours.
Pull chicken out and cut into cubes.
Add heavy cream and peas and carrots.
Combine all biscuit ingredients and mix well until mostly smooth.
Drop large spoon fulls of topping into the crockpot to cover mixture.
Cook another 2 hours and enjoy!