Slow Cooker Easy Chicken Pot Pie

I made a version of Easy Chicken Pot Pie for years, but I had to cook the chicken first, and then the filling was baked in the oven.  A friend turned me on to her recipe made in the slow cooker, and I have never looked back.

Slow Cooker Easy Chicken Pot Pie

3 or 4 boneless, skinless chicken breasts (thawed if frozen)
1 (16 oz.) pkg. frozen mixed vegetables
1 (4 oz.) can mushrooms, drained (opt.)
2 (10.5 oz.) cans condensed cream of chicken soup, undiluted
1/2 tsp. poultry seasoning
salt and pepper to taste
6 Pillsbury Grands Southern-Style Frozen Biscuits

Place chicken breasts in a 3.5 qt. slow cooker.  Combine rest of ingredients (except biscuits) and cover breasts.  Cook on low 6-8 hours or until chicken reaches 165 degrees.  Before serving, remove breasts from slow cooker.  Shred, and return the meat to the mixture.  Serve on top of baked biscuits.

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 I adapted this recipe from the original recipe shared with me by my friend Constance.