Easy Slow Cooker Chicken (Print Version)

# Ingredients:

01 - 4 boneless, skinless chicken breasts (about 2.5 pounds)
02 - 2 teaspoons dried oregano
03 - 1.5 teaspoons garlic powder
04 - 1.5 teaspoons salt
05 - 1 teaspoon cracked black pepper
06 - 0.5 teaspoon smoked paprika
07 - 1 large yellow onion, diced
08 - 3 cups frozen mixed vegetables
09 - 1 (10.5 ounce) can of condensed cream of chicken soup
10 - 1 (10.5 ounce) can of condensed cream of celery soup
11 - 0.5 cup chicken broth
12 - 0.5 cup heavy cream
13 - 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

# Instructions:

01 - Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
02 - Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
03 - Add the onion in an even layer, then top with the frozen vegetables.
04 - In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
05 - Pour the soup mixture over the ingredients in the slow cooker.
06 - Cover and cook on high for 3-4 hours or low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
07 - Remove the chicken from the slow cooker and shred it using two forks or meat claws.
08 - Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
09 - Bake the biscuits according to the package directions.
10 - Serve the chicken pot pie warm with freshly baked biscuits.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the biscuits separate at room temperature.
02 - Leftovers can be frozen for up to three months. Allow the pot pie to cool completely before freezing to prevent extra moisture.
03 - Reheat leftovers in the slow cooker on high, on the stovetop over medium heat, or in the microwave.

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