Chicken & Biscuits

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 package peas & carrots
1 package refigerated biscuits

Cut chicken breasts into bite-size pieces.  Place in slow-cooker.  Pour soup over chicken.  Cover and cook on low 4 hours until chicken is tender and no longer pink in center.

Stir in frozen vegetables.  Cover and cook 30 minutes longer until vegetables are heated through.
Bake biscuits according to package directions.  Spoon chicken and vegetables over biscuits and serve.