Ingredients
Scale
- 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 chicken stock
- 2 cans cream of chicken condensed soup
- 3–4 boneless skinless chicken breasts, about 2 pounds
- 1 ½ cups frozen peas
- 1 can corn, drained
- 1 can refrigerated biscuits, baked
Instructions
- In a slow cooker, combine chopped onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup. Stir well.
- Place the chicken breasts into the mixture and spoon some sauce over to coat them.
- Cover and cook on low for 8 hours. Thirty minutes before finishing, shred the chicken with two forks and return it to the pot along with peas and corn. Stir gently.
- Serve topped with baked biscuits for that classic pot pie experience.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg