1 onion, chopped
1 1/4 lb. boneless, skinless chicken breasts
1 teaspoon of dried oregano
Freshly ground black pepper
2 cans of cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs of fresh thyme
1 bay leaf
2 stalks of celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves of garlic, minced
1 can of refrigerated cookies
Spread the onion in the bottom of a large slow cooker and then cover it with the chicken. Season with oregano, salt and pepper.
Pour over the soup and broth and then add thyme and bay leaf. Cover and cook over high heat until chicken is cooked through, about 3 hours.
Discard the thyme and bay leaf, then shred the chicken with two forks. Add celery, carrots, peas and garlic. Cut the cookies into quarters or smaller, but large enough to be bitten into. Stir them into the chicken mixture. Pour the liquid over the cookies at the top.
Cook over high heat until vegetables are tender and biscuits are well cooked, stirring every 30 minutes, 1 hour to 1 hour and 30 minutes more.