Slow Cooker Chicken Pot Pie

Ingredients:

1 1/2 c chopped carrots, chopped

2 cans (10.5 oz.) cream of chicken condensed soup

1 1/2 c sliced celery, chopped

1 can (15 oz.) corn

1 can (16.3 oz.) of refrigerated biscuits, baked

1 to 3 boneless skinless chicken breasts, totaling 2 lbs.

1 c chicken stock

1 tsp paprika

1 yellow onion, chopped

1 1/2 c frozen peas

1 tsp dried oregano

1/4 c fresh parsley leaves, chopped

1 tsp salt

1 tsp pepper

Directions:

In a slow cooker, add carrots, parsley, oregano, chicken stock, onion, chicken soup, paprika, salt, and pepper. Stir until well combined.

Lay the chicken breasts on top of the mixture, then toss until well-coated.

Cover and seal the slow cooker, then cook for 8 hours on a low setting.

Remove the chicken breasts from the slow cooker 30 minutes after the cooking time ends, then use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker and stir until well-mixed.

Add the peas and corn, then stir until well combined with the rest of the ingredients.

Cook for another 30 minutes to finish.

Serve immediately with a biscuit on top. Enjoy!