1 can cream of chicken soup
1can peas and carrots
4 oz. white wine
4 large boneless, skinless chicken breasts
2 cubes chicken bouillon or 1 bouillon cube and 1 tbsp. other type of seasoning mix of your preference, i.e. Cajun, Indian, Italian, etc.
1 pkg. canned refrigerator biscuits
Salt to taste
Combine all ingredients except for the biscuits in the Crock Pot. Do not drain the liquid from the peas and carrots. Cook on low for 6-8 hours. Break up the chicken and stir. Remove the ceramic insert from the crock pot and set your oven for 400 degrees. Cover the top of the cooked mixture with one layer of refrigerator biscuits. Place the ceramic crock pot insert in the oven for 12-15 minutes or until the tops of the biscuits are browned. The crock pot insert can withstand temperatures up to 400 degrees.
Serve with cranberry sauce.