Skinny Slow Cooker Chicken Pot Pie

• 6 small red potatoes, peeled (optional) and cubed
• 11/2 lbs boneless skinless chicken breast or tenders
• 2 - 10.5 oz cans Campbell's(R) 98% Fat Free Cream of Chicken Soup
• 1 cup skim milk
• 1 cup water
• 1 small onion, diced
• 1/2 cup celery (about 1 1/2 stalks), diced
• 1 tsp garlic, minced
• 1 tsp parsley
• 1/2 tsp thyme
• 10.8 oz bag Birds Eye(R) Steamfresh(R) Frozen Mixed Vegetables
• Optional*:
• 1 can Pillsbury(R) Grands! Jr. Flaky Biscuits
• *Optional ingredients are not included in the nutritional calculations.

1. Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes.
2. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes.
3. Throw in diced onion and the celery.
4. Sprinkle in seasoning.
5. Cover and cook on high for 4 hours or low for 8 hours.
6. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes.
7. Make biscuits (optional) as directed on package.
8. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.

red potatoes, chicken, campbells, milk, water, onion, celery, garlic, parsley, thyme, vegetables, jr

Taken from www.epicurious.com/recipes/member/views/skinny-slow-cooker-chicken-pot-pie-53080171 (may not work)