Prepare your 6-quart slow cooker by applying a light layer of non-stick cooking spray to the interior.

Arrange the raw boneless chicken breasts in an even layer across the bottom of the crockpot.

Pour both cans of the condensed soup directly over the chicken, ensuring the meat is well covered.

Scatter the entire bag of frozen vegetables into the pot, giving everything a gentle stir so the ingredients are nicely coated in the soup.

Secure the lid and cook the mixture on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken is fully cooked and tender.

Carefully lift the cooked chicken out of the pot, tear it into bite-sized shreds using two forks, and fold it back into the creamy vegetable gravy until combined.

Approximately 20 to 25 minutes prior to dinner time, bake the refrigerated biscuits in your oven according to the package directions until they reach a golden-brown finish.

Ladle the hot, rich filling into individual serving bowls and crown each portion with a warm, freshly baked biscuit, or split the biscuit in half to soak up the gravy.