Prep Time:
25 mins
Cook Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
4
Ingredients
Directions
Gather the ingredients.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
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.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using two forks.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Return shredded chicken to the slow cooker with frozen peas and corn. Continue cooking on Low until vegetables are hot, about 30 minutes.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Nutrition Facts (per serving)
| 524 | Calories |
| 15g | Fat |
| 44g | Carbs |
| 55g | Protein |
