Ingredients
3 medium carrots, chopped2 celery ribs, chopped1 medium onion, chopped2 boneless skinless chicken breast halves (5 ounces each)1/8 teaspoon pepper1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2/3 cup water1/4 cup white wine or chicken broth2 individually frozen biscuits
Preparation
Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper.
In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender.
If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.
