This recipe is very simple, packed with taste, and a few of my families favorite dishes. The experienced pulled chicken and cut veggies marinated in spices all afternoon producing an wonderful dinner you'll be pleased to match up!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, slow cooker
Prep Time 10 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours10 minutesminutes
Servings 6
Calories 386kcal
Author Brittany
Ingredients
1cupchicken-stock
1yellow-onion, chopped
1½cupschopped-carrots, chopped
1½cupssliced-celery, chopped
¼cupfresh-parsley leaves, chopped
1tsppaprika
1tspdried-oregano
1-3boneless skinless chicken breasts (2 lbs)
1½cupsfrozen-peas
1ccorn
1tspsalt
1tsppepper
1crefrigerated-biscuits, baked
2ccream of chicken condensed soup (10½ oz)
Instructions
Put onion, celery, carrots, parsley, paprika, oregano, pepper, salt, chicken-stock, and chicken-soup in the bowl using a slow-cooker. Stir to blend. The mixture will be thick.
Nestle the chicken breasts from the mix & then spoon the mixture on the breasts to cover.
Cook on low for 8hours. 30 mins prior to the conclusion of cook time, then remove the breasts and then shred the chicken with 2 forks. Pour chicken back into the toaster & add the corn and peas. Stir and let it finish cooking.