SLOW COOKER CHICKEN POT PIE

SLOW COOKER CHICKEN POT PIE 1 yellow onion, chopped 1 1/2 cups chopped carrots, chopped 1 1/2 cups sliced celery, chopped 1/4 cup fresh parsley leaves, chopped 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 cup chicken stock 2 cans (10.5 ounces) cream of chicken condensed soup 1 to 3 boneless skinless chicken breasts, totaling 2 pounds 1 1/2 cups frozen peas 1 can (15 ounces) corn 1 can (16.3 ounces) refrigerated biscuits, baked Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. Mixture will be thick. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover. Cook on low for 8 hours. Thirty minutes before end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking. Serve topped with a biscuit.