CrockPot Chicken and Biscuits

3 large boneless, skinless chicken breast
salt & pepper
garlic powder
onion powder
1 onion
2 stalks of celery
3 garlic cloves
1 stick of butter
¾ cup flour
1 can chicken broth
2 cups milk
2-4 carrots, sliced a ¼” thick
1/3-1/2 bag of frozen corn
&/or 1/3 bag of frozen green bean
2 tubes of Pillsbury biscuits

Season chicken breast with salt, pepper, garlic powder, and onion powder. Place chicken in crock-pot. Chop onion, celery, and garlic cloves then add to crock-pot. In a saucepan, melt butter, then stir in flour, chicken broth, and milk. Pour into crock-pot. Season with salt and pepper. Cover and cook on low for 4-5 hours. Remove chicken breast and shred. Return the shredded chicken to crock-pot and add carrots, frozen corn & frozen cut green beans. Cut refrigerator tube biscuits in half and roll into balls and place in the crockpot in a single layer. Cover and continue to cook for 1-2 hours, until biscuits are done.