Step 1

Place chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, poultry seasoning.

Step 2

Add the onion, celery, potatoes, and frozen mixed vegetables.

Step 3

In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour over the vegetables and mix, but don't disturb the chicken at the bottom.

Step 4

Place the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours.

Step 5

About 20 minutes before serving, heat the oven and bake the biscuits according to the package directions.

Step 6

Remove the chicken and shred it. Add it back into the slow cooker and stir to combine everything.

Step 7

Serve hot with a biscuit on top of each serving.