Creates a delicious slow-cooking chicken pot pie. This recipe is ridiculously easy, full of flavor and one of my family’s favorites. Seasoned chicken and freshly cut vegetables marinated in spices all day long, creating an incredible dinner you’ll be proud to serve! (If you like big meals, don’t miss this lasagna soup!)
1 yellow onion, chopped
1 1/2 cups of chopped carrots, chopped
1 1/2 cups sliced celery, chopped
1/4 cup fresh parsley leaves, chopped
1 teaspoon of paprika
1 teaspoon of dry oregano
1 teaspoon of salt
1 teaspoon of pepper
1 cup chicken broth
2 cans (10.5 ounces) cream of condensed chicken soup
1 to 3 skinless and boneless chicken breasts, total 2 pounds.
1 1/2 cups of frozen peas
1 can (15 ounces) of corn
1 can (16.3 ounces) refrigerated cookies, baked
Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken broth and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
Place the chicken breasts in the mixture and spoon the mixture over the breasts to cover them.
Simmer for 8 hours. Thirty minutes before the end of the cooking time, remove the breasts and shred the chicken with two forks. Return the shredded chicken to the slow cooker and add the peas and corn. Stir and let it finish cooking.
Serve covered with a cookie.