Ingredients
4
4 servings
- •2 (10.5 ounce) cans condensed cream of chicken soup
- •1.5 cups chopped carrots
- •1.5 cups chopped celery
- •1 medium yellow onion, chopped
- •1 cup chicken stock
- •0.25 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
- •1.5 cups frozen peas
- •1.5 cups frozen corn
Instructions
- Stir condensed soup, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, and pepper together in a slow cooker until well combined; mixture will be thick. Nestle chicken breasts into 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 two forks. Return shredded chicken to the slow cooker with frozen peas and corn. Continue cooking on Low until vegetables are hot, about 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 524
- Carbohydrate: 44g
- Fat: 15g
- Fiber: 7g
- Protein: 55g
- Sugar: 12g
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