WHY MAKE THIS RECIPE?

It's traditional. It's comfort food.  The slow cooker makes it easy! Easy baked biscuits make it even easier!

INGREDIENTS

Chicken breasts Yellow onions Carrots, peas, corn &   celery Italian parsley Paprika Oregano Salt and pepper Chicken stock Cream of chicken soup Refrigerated biscuits

STEP 1

Add chicken breasts to the bottom of your crock pot. Add remaining ingredients, minus peas, corn and biscuits.

STEP 2

Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on low or 4 hours on high heat.

STEP 3

Thirty minutes before cook time is up, shred the meat and return shredded meat to crock pot.

STEP 4

Add peas and corn & mix well.  Let cook for the remaining 30 minutes.

STEP 5

Bake biscuits in oven according to the package directions.

STEP 6

Scoop filling into bowls and serve one biscuit on top of each bowl.

RECIPE NOTE

For a thicker end result, either cut the amount of stock used in half or omit it entirely.