INGREDIENTS:
- 1 medium onion chopped
- 3 stalks celery diced
- 1/2 cup parsley chopped
- 2 cans cream of mushroom soup
- 2 large chicken breasts
- 1 cup chicken broth
- 16oz frozen pea/carrot bag
- 1 tsp paprika
- 1 tsp oregano
- 1 tbsp salt
- 1 tsp pepper
INSTRUCTIONS:
- Prep onion, celery, and parsley and place into the crock pot.
- Pour cream of mushroom soup and chicken broth into the crock pot, it will make a thick consistency.
- Season and mix ingredients in the crock pot together.
- Set chicken breasts in the mixture and set the crock pot on low for 8 hours.
- Pull chicken out and shred.
- Place chicken back into the crock pot.
- Pour the frozen bag of peas and carrots and stir till everything is combined.
- Cover and set back on low for 30 minutes.
- Serve on toasted sourdough bread 🙂