Ingredients

• 4 skinless , boneless chicken breast halves
• 2 tablespoons butter
• 2 cups natural cream of chicken soup
• 1 onion , finely diced
• 3 carrots , sliced
• 10 ounces refrigerated reduced-fat biscuit dough , torn into pieces
• 1 cup frozen peas

Instructions

1. 1 Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
2. 2 Place torn biscuit dough on top of chicken mixture 30 minutes before serving. Cover and cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm before serving.

Nutrition per serving