• 3 chicken breasts, diced
• 1 (16 oz.) bag mixed vegetables
• 1 cup chicken broth
• 1 teaspoon garlic, minced
• 2 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• biscuits, for serving

Place the chicken breasts in the slow cooker.  Add the vegetables, chicken broth and garlic.

Cook on low for 6 hours.

In a small saucepan, melt the butter over medium heat.  Whisk in the flour until well-blended to make a roux, approximately 5 minutes.  Add the milk.  Pour the mixture into the slow cooker.  Continue cooking on low for 30 minutes.

Serve with biscuits.

YIELD:  4 to 6 servings