1 can refrigerated low fat or fat free buttermilk biscuits (5 count)
2 chicken breasts
1 box chicken stock
1 can fat free cream of chicken soup
1 can cream of mushroom soup
2 tsp celery seed
1/4 cup chopped onion
1 cup frozen mixed veggies
1tsp season salt
1/2 tsp pepper
Put everything but the veggies and biscuits in the crockpot and cook on high 4 hours. Shred chicken and add veggies. Leave on high and heat 30 minutes. Break biscuits into bite sized chunks and drop into crockpot. Stir and cover. Cook on high another 30 minutes. Eat!
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