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Slow Cooker Chicken Biscuit Bake

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PREP TIME
25 min
COOKING TIME
480 min
TOTAL TIME
505 min
SERVINGS
4 servings
Dinner
Slow Cooker Chicken Biscuit Bake
Ingredients
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 medium yellow onion, chopped
  • 1 cup chicken stock
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breasts
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn
Instructions
1
Combine the condensed soup, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, and pepper in a slow cooker until everything is fully incorporated; the resulting mixture will be quite dense. Place the chicken breasts in the slow cooker and cover them with some of the mixture.
2
Place the slow cooker on Low for 7.5 hours. Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Then, add the shredded chicken back into the slow cooker and stir in the frozen peas and corn. Continue cooking on Low until the vegetables are hot, approximately 30 minutes.