6 lbs boneless skinless chicken breast, cooked and chopped
3 cans cream of chicken soup
9 tsp. chicken base (or less, to taste)
6 cups frozen peas and carrots
1 package refrigerated biscuits, cut into pieces

Prep Day: Combine Chicken, base, soup, vegetables, and your choice of seasonings to freezer bag. Seal and label.

Cooking Day: Thaw soup in refrigerator overnight. Dump contents into crockpot and add 5 1/2 cups of water. Cook on low 2-3 hours.

Cut refrigerated biscuits into small pieces and roll. About 15 minutes before serving, place cut and rolled biscuits into crockpot. Re-cover until ready to eat, stirring occasionally.

Makes 24 servings.