Step 1

Heat crock pot (high or low depending on what you choose for cooking time)

Step 2

Cut chicken into 1-2 inch cube size pieces, place in the crock pot. add all diced veggies and the seasonings.

Step 3

Add the 2 cans of soup and the broth, stir well.

Step 4

If you are using the 7.5oz package of 10 biscuits (found in the U.S) then use all 10, cut each biscuit into 6. If you are in Canada and using the Pillsbury country biscuits use only 7 of the biscuits, cut each biscuit into 6 pieces.

Step 5

After 2.5 hours (on high) or 6.5 hours (on low) stir in the corn starch to thicken it up. If you cooked on low you need to turn to high for the biscuits.

Step 6

Place biscuit pieces in the crock pot, resting on top of the stew-like mixture, make sure heat is set to high once you add the biscuits, close lid, and cook for 1-1.5 hours (VERY IMPORTANT not to open the lid while the biscuits are in there "cooking") Depending on what slow cooker you have the biscuits will take anywhere from 1-2 hours, quick cooking cookers will take less and older models may take longer, if you can't see the biscuits without removing the lid them check them at about the 75 minute mark, but be quick and if they don't seem done quickly put the lid back on.

Step 7

Makes 10 servings, approx 1 heaping cup servings. This will freeze well.

Step 8

*Note- if you can't find the same soup I used look for any alternative, cream of celery or even mushroom will work just as well, just make sure it is a condensed soup.