3 Boneless, skinless Chicken Breasts
2 pats (about 2 tsp) butter
2 cans cream of chicken soup
1 can chicken broth
4 carrots sliced
4 stalks of celery, sliced
1 small can peas
1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters
In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.
Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.