Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion, (chopped)
  • 1 ½ cups carrots, (chopped)
  • 1 ½ cups celery, (chopped)
  • ¼ cup fresh parsley leaves, (chopped)
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup (240 g) chicken stock
  • 2 cans (10.5 ounces each) cream of chicken condensed soup
  • 3-4 boneless skinless chicken breasts, (about 2 pounds)
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) corn
  • 1 can (16.3 ounces) refrigerated biscuits, (baked)

Instruction

  • Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
  • Nestle the chicken breasts into the mixture and spoon the mixture over the chicken to coat.
  • Cover the slow cooker. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
  • Serve topped with a biscuit.