Put your uncooked cubed chicken, peas and carrots, cream of chicken soup, chicken broth, milk, salt and pepper in a 6 quart slow cooker and stir well.
Cover and cook 3 hours and 30 minutes to 4 hours and 30 minutes on low or 1 hour and 45 minutes to 2 hours and 15 minutes on high, stirring halfway through cooking.
Once hot and bubbly, remove 3 cups of gravy.
Place gravy in saucepan over medium-high heat.
Mix water and cornstarch together.
When gravy comes to a boil, add cornstarch and water mixture.
Stir continually until gravy reaches desired thickness.
Once the gravy thickens, remove from heat and pour back into crock pot and stir well.
Serve over baked biscuits.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.