Slow Cooker Chicken Pot Pie soup

Ingredients:

- 1 yellow onion, chopped

- 1 1/2 cups of carrots, chopped

- 1 1/2 cups of celery, sliced

- 1/4 cup of fresh parsley leaves, chopped

- 1 tsp paprika

- 1 tsp dried oregano

- 1 tsp salt

- 1 tsp pepper

- 1 cup chicken stock

- 2 cans (10.5 ounce) cream of chicken soup

- 2 pounds of boneless, skinless chicken breasts

- 1 1/2 cups frozen peas

- 1 can of corn

- 1 can (16.3) refrigerated biscuits, baked

Directions:

1) Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the slow cooker and stir.

2) Place chicken breasts in the mixture and spoon some of the mixture on top and cover. cook on low for 7 1/2 hours.

3) Remove breasts from pot and shred the chicken the best you can. Return chicken back to the slow cooker and add the peas and corn. Cook for an additional 30-45 minutes. Serve with a biscuit. Enjoy!