Chicken pot pie filling cooking in the crockpot pot to be served over biscuits and croissants. 
3 cans cream of chicken
3 cups milk
1 stalk celery (for flavor)
4 potatoes diced
Baby carrots cut up to my hearts desire
1 bag frozen peas
1 bag frozen corn
3 lbs chicken tenderloin (normally would do breast but using what I had to clear freezer space)
1/2 onion diced small
Cooking in high 4 hours, pull chicken and shred and put back in for 30 mins on high.
Update: needs 6 hours on high for this much, 4 hours should be fine for a smaller batch! The veggies were still a little crunchy at 4 hours.
Feeding 8 people, half are kids, so salt and pepper omitted for now and can be added on upon serving so no kids complain about “spicy flakes”
