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. The 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 the 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.