Crockpot, Dinner

Matthew’s Slow Cooker Chicken Pot Pie

Ingredients

  • 1 chopped onion
  • 1 1/2 cup chopped carrots
  • 1 1/2 cup chopped celery
  • 1/4 cup fresh parsley, chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup chicken stock
  • 2 cans (10.5 oz) cream of chicken soup
  • 1 -3 chicken breasts, totaling 2 lbs
  • 1 1/2 cup frozen peas
  • 1 can (15 oz) corn
  • 1 can (16.3 oz) refrigerated biscuits, baked

Directions

  1. Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chick stock and chicken soup in the bowl of the crockpot.
  2. Stir to combine. The mixture will be thick.
  3. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
  4. Cook on low for 8 hours.
  5. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using 2 forks.
  6. Return shredded chicken back to crockpot. Add peas and corn.
  7. Stir and allow to finish cooking.
  8. Serve topped with a baked biscuit.