Slow Cooker Chicken with Biscuits

1- 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
12 ounces chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 Bob Evan's Biscuits
12 oz cold water

1. In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Make the gravy by following directions on McCormicks Chicken gravy mix pckg. (McCormick Chicken Gravy dry mix and 12 oz of water and in saucepan cook on med low till its gravy. ) Next combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
2. Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy. (or do like me and buy biscuits from Popeye's or Bob Evans's Restaurants.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADYBUGPLUS.