WHY MAKE THIS RECIPE?
It's traditional. It's comfort food. The slow cooker makes it easy! Easy baked biscuits make it even easier!
Chicken breasts Yellow onions Carrots, peas, corn & celery Italian parsley Paprika Oregano Salt and pepper Chicken stock Cream of chicken soup Refrigerated biscuits
Add chicken breasts to the bottom of your crock pot. Add remaining ingredients, minus peas, corn and biscuits.
Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on low or 4 hours on high heat.
Thirty minutes before cook time is up, shred the meat and return shredded meat to crock pot.
Add peas and corn & mix well. Let cook for the remaining 30 minutes.
Bake biscuits in oven according to the package directions.
Scoop filling into bowls and serve one biscuit on top of each bowl.
For a thicker end result, either cut the amount of stock used in half or omit it entirely.