3 chicken breasts, diced
Salt, to taste
Pepper, to taste
2 cups broccoli florets
2 cups baby carrots, diced
21.5 ounces condensed cream of chicken soup
1 can refrigerated biscuits
1. Place the chicken in a 7-quart slow cooker. Sprinkle on salt and pepper.
2. Add the veggies and condensed soup and mix thoroughly.
3. Cook on high for 3 hours.
4. Rip biscuit dough into small pieces and drop evenly over chicken. Cook an additional hour.