Chicken with Gravy and Vegetables
Serving Size / Yield
- 4 lg. boneless, skinless chicken breast halves
- one 10-oz. can cream of chicken soup
- one 16-oz. pkg. frozen peas and carrots, thawed
- one 12-oz. jar chicken gravy
Cut chicken into thin slices. Spray a 6-quart slow cooker with vegetable cooking spray. Pour soup and 1/2 cup water into slow cooker, mix and add chicken slices. Sprinkle salt and lots of pepper over chicken and soup. Cover and cook on low for 4-5 hours. Add peas, carrots, gravy, and another 1/2 cup water. Increase heat to high and cook for an hour more, or until carrots and peas are tender. Serve over biscuits.