INGREDIENTS
- 32 oz chicken broth
- 2 cans of cream of chicken soup (10¾ oz cans)
- 2 c milk
- 3 boneless, skinless chicken breasts cooked and cubed
- 2 c frozen peas and carrots
- 1 t salt
- 1½ t pepper
- 4 T cornstarch
- 4 T water
- Biscuits- baked
INSTRUCTIONS
- Put the first seven ingredients in a 6-quart crock pot and stir well
- Cover and cook on low for 6-7 hours or high for 3-3½ hours
- Once hot and bubbly, remove 4 cups of gravy
- Place gravy in saucepan over medium-high heat
- Mix water and cornstarch together
- When gravy comes to a boil, add cornstarch and water mixture
- Stir continually until gravy thickens
- When gravy thickens, remove from heat and pour back into crock pot
- Mix well and serve over biscuits.
Source: http://www.recipesthatcrock.com/
