1 yellow onion, chopped
1 1/2 c chopped carrots, chopped
1 1/2 c sliced celery, chopped
1/4 c fresh parsley leaves, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 c chicken stock
2 cans (10.5 oz) cream of chicken condensed soup
1 to 3 boneless skinless chicken breasts, totalling 2 lbs
1 1/2 c frozen peas
1 can (15 oz) corn
1 can (16.3 oz) refrigerated biscuits, baked
Step 1: In a slow cooker, add in the carrots, parsley, celery, oregano, paprika, chicken, stock, chicken soup, salt, and pepper. Stir until well mixed and thick.
Step 2: Add in the chicken breasts into the mixture and coat them completely.
Step 3: Cover the slow cooker and cook for 8 hours on low heat.
Step 4: About 30 minutes before the baking time ends, remove the chicken breasts and use forks to shred them into small pieces.
Step 5: Put the shredded chicken bake to the pot as well as the corn and peas. Stir until well combined.
Step 6: Remove from the heat and ladle it into a serving bowl.
Step 7: Top each serving with a biscuit.
Step 8: Serve and enjoy!