Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of butter or cooking spray to help with cleanup.
Lay the boneless skinless chicken breasts (or thighs) in an even layer on the bottom of the slow cooker. They can overlap slightly if needed.
Raw chicken breasts arranged in a slow cooker insert
In a medium bowl, whisk together the cream of chicken soup and chicken broth until fairly smooth. It doesn’t have to be perfect; just break up the big lumps so it will melt down evenly.
Pour the soup and broth mixture evenly over the chicken in the slow cooker, making sure the chicken is mostly covered.
Sprinkle the frozen peas and carrots over the top. There is no need to thaw them; just spread them out so they’re fairly even.
Peas and carrots scattered over creamy chicken mixture in a slow cooker
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and shreds easily with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.
About 30 minutes before serving, preheat your oven to 400°F (200°C). Open the can of refrigerated biscuits and cut each biscuit into 4 pieces. Spread the pieces out on an ungreased baking sheet, leaving a little space between them so they can crisp.
Cut biscuit pieces spaced on a baking sheet before baking
Bake the biscuit pieces for 10 to 14 minutes, or until they are puffed, deep golden brown, and crusty on the edges. Remove from the oven and let them cool slightly while you finish the filling.
Once the chicken is cooked through and very tender, remove the lid of the slow cooker. Use two forks to shred the chicken right in the pot, stirring it into the creamy sauce and vegetables until everything is well combined.
If the mixture seems too thick for your liking, you can stir in a splash more broth; if it seems too thin, leave the lid off and let it cook on HIGH for another 10 to 15 minutes to reduce slightly.
Taste the filling and, if desired, season lightly with salt and pepper. (The soup and broth often provide enough salt, so add carefully.)
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