Directions
1
Combine chicken, fresh and frozen vegetables, flour and seasonings in freezer bag. Burp to remove air, seal and freeze
2
To cook, place contents of bag in 6-qt. slow cooker with chicken broth
3
Cover and cook on HIGH 7 to 8 hours, until chicken reaches 155 on meat thermometer and vegetables are almost tender
4
Optional: If gravy seems too thin, combine cornstarch with 2 Tbsp. of water; stir into mixture in slow cooker
5
Open biscuits and arrange over top of chicken mixture. Continue cooking, uncovered, until chicken reaches 165, and biscuits are cooked through for about 30 to 40 min
6
Turn off slow cooker and let sit 10 min. before serving