Slow Cooker Chicken Pot Pie - cooking recipe

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 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

Preparation

Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
Continue cooking on Low until heated through, about 30 minutes more.