Instructions
Spray a 6-quart slow cooker with nonstick spray. Add the diced onion. Top with the chicken pieces in an even layer.
In a medium bowl, stir together the soups, thyme, garlic powder and black pepper.
Pour the soup mixture over the chicken.
Pour in the chicken broth.Cook on HIGH for 4 hours.
Stir in the thawed frozen vegetables.
On a lightly floured surface, gently roll out each biscuit into an oval shape, about 1/4 inch thickness.
Cut each oval into 6 even pieces.
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