Chicken and Biscuits

Ingredients

• 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/4 teaspoon ground thyme
• 2 teaspoons dried parsley flakes
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (10 ounces) frozen peas and carrots
• 1 recipe Biscuits (or refrigerated biscuit dough)

Directions

1. Place chicken pieces in slow cooker. Pour soups over chicken. Season with thyme, parsley, onion powder, garlic powder, salt and pepper. Cover; cook on LOW heat of slow cooker for 4 hours or until the chicken is tender and no longer pink the center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits accordingly. Spoon chicken and vegetable mixture over biscuits and serve.