Measurements

• 2 lbs Chicken Breasts
• 2 cups Chicken Broth
• 1 can
• 2 cups Frozen Mixed Vegetables
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Pepper
• 1 can Refrigerated Biscuit Dough
• Salt to taste

Preparation Method

• Place the cubed chicken breasts in the slow cooker.
• Add the chicken broth, cream of chicken soup, frozen mixed vegetables, garlic powder, onion powder, pepper, and salt to the slow cooker.
• Stir all the ingredients together until well combined.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• About 30 minutes before serving, preheat the oven to 350°F (175°C).
• Open the can of refrigerated biscuit dough and place the biscuits on a baking sheet.
• Bake the biscuits in the preheated oven according to the package instructions, usually about 10-12 minutes, until golden brown.
• Once the biscuits are done, serve the chicken mixture over the biscuits.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.