Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
This awesome recipe will always have a very special place in my heart! I got this recipe several years ago from my very good friend. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you have got to give this recipe a try, I’m telling you! This is what I like to call “food for the soul”! Feel free to add more ingredients to this if you wish. Lunch or dinner will be great again with this Slow Cooker Chicken Pot Pie! Have a wonderful day, friends. Enjoy!
Ingredients:
1 can (15 oz.) corn
1 c chicken stock
1 to 3 boneless skinless chicken breasts, totalling 2 lbs.
1 can (16.3 oz.) refrigerated biscuits, baked
1 ½ c sliced celery, chopped
1 yellow onion, chopped
2 cans (10.5 oz.) cream of chicken condensed soup
1 tsp dried oregano
1 ½ c chopped carrots, chopped
1 tsp paprika
1 ½ c frozen peas
¼ c fresh parsley leaves, chopped
1 tsp salt
1 tsp pepper
Directions:
In a slow cooker, add the carrots, paprika, onion, chicken soup, chicken stock, oregano, salt, pepper, and parsley. Stir until well mixed.
Lay the chicken breasts on top of the mixture, then spoon it until well coated.
Cover and seal the slow cooker, then cook for about 8 hours on a low setting.
Remove the chicken breasts after 7 hours and 30 minutes, then use two forks to shred them into small pieces.
Add the shredded chicken back into the slow cooker as well as the corn and peas. Stir until well mixed.
Cook for another 30 minutes.
Top each serving with a biscuit. Enjoy!
[penci_recipe]