Slow Cooker Chicken Pot Pie

Place the chicken breasts in the bottom of a large slow cooker. Add the onion, carrots, celery, parsley, paprika, oregano, salt and pepper.

Pour the chicken stock and cream of chicken soup over the chicken and vegetables. Stir the vegetables, seasonings, stock and soup together, leaving the chicken beneath the mixture.

Cover and cook on Low for 5 1/2 to 7 1/2 hours or High for 2 1/2 to 3 1/2 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.

During the final 30 minutes of the total cooking time, transfer the chicken to a cutting board and shred it using two forks.

Return the shredded chicken to the slow cooker. Add the frozen peas and corn and stir until combined.

Cover and cook for the remaining 30 minutes, until the vegetables are heated through. The total cooking time will be 6 to 8 hours on Low or 3 to 4 hours on High.

Meanwhile, bake the biscuits according to the package directions. Spoon the chicken pot pie filling into bowls and top each serving with a warm biscuit.