Slow Cooker Chicken Pot Pie - KSL

4-5 cups diced potatoes, peeled or scrubbed
3-4 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2-1 tsp. Garlic salt (to taste)
Black pepper to taste
1-2 Tbsp. Dry onion flakes (or ½ cups minced fresh onion)
2 cans (10.75 oz. ea.) Cream of chicken soup
1 ½ cups frozen peas
Chicken broth (optional)
english muffins, baking powder biscuits or refrigerator biscuits*
shredded cheese

Fill slow cooker 2/3 full of vegetables by dicing potatoes & placing in bottom of cooker. Cut carrots into 1 inch pieces & add to cooker. Place chicken breasts on top of veggies. Sprinkle with garlic salt, pepper & onion. Spread with cream soup. Place lid on cooker & cook on high for 4-5 hours or until veggies are tender. Cut chicken into pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency) Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese.
*Split biscuits or English muffin in half & toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.
Ingredient amounts are for a 12 cup crock pot. Adjust for larger crock pots by following "NOTE". Serves 6.
NOTE: Following the 2/3 principle- for larger crock pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place chicken breasts on top, increase garlic salt 1 tsp. (or to taste), increase soup to 3 cans.