This recipe is a classic long-time family favorite. This recipe started with my great-great-grandmother, and I will be the first to tell you, she knew how to cook. This is one of the EASIEST recipes for a homestyle meal, and all that’s required is… you guessed it – a crock pot. I personally love the crock pot by the Drew Barrymore Beautiful Collection (NOT an advertisement in any way) – only an honest opinion. The way it looks, all the different setting options, and the

I prefer to start by completing all of the prep work first, which includes chopping the veggies and preparing the chicken to be cooked. I have always prepped chicken ahead of time and keep portions in the freezer. So in this case the night before I just had to move the chicken from the freezer into the fridge to thaw. This saves me so much prep time the day of, because I am a bit picky when it comes to chicken prep, and I get EVERY vein and piece of fat off the chicken breasts which takes me a long time. You can also use chicken thighs if that is what you prefer.

You are going start the cooking portion by turning on your crock pot to the high setting. Next, evenly disperse the chopped onion on the bottom, top with the chicken breasts as well as the seasonings, here, I use a hefty amount of pepper, dried oregano, garlic powder, and salt. You pour on the cream of chicken soup as well as the chicken broth. Next, you put on the FRESH herbs that make a world of difference in flavor. One bay leaf and four sprigs of thyme are used here. Using fresh herbs are such a game changer when it comes to any dish because it really brings out the flavors and makes them all cohesive.

You let those ingredients cook on high for 3 hours, or until your chicken is cooked all the way through (if you put frozen chicken directly into the crock pot it will take longer). Now, you remove the bay leaf and thyme, and shred the chicken with two forks, I like bigger chunks rather than tiny ones, but it’s up to your preference how small you want to shred it. Once your chicken is shredded, add your celery, carrots, peas, and cut-up biscuits. (cutting the biscuits with a pair of food scissors is much easier than using a knife.) Give it a good mix to ensure everything is evenly incorporated (not too much to ruin the biscuits) and leave it to cook on high for 1 hour. After that just transfer to your bowls and enjoy! It’s also optional is the add fresh oregano as a garnish, but not necessary.

Steps

1. Evenly disperse chopped onions to the bottom of the crock pot.
2. Add chicken breasts on top of onions.
3. Top with dried oregano, garlic powder, and salt and pepper to taste. I measure with my heart and just cover the top of the chicken breasts thoroughly.
4. Add the chicken broth and cream of chicken soup on top to fully cover the top of the chicken.
5. Add 1 Bay leaf and 4 springs of thyme to the top to release the flavor as it cooks
6. Set crock pot to the high setting and cook for 3 hours.
7. Remove Bay leaf and thyme.
8. Shred the chicken with 2 forks.
9. Add carrots, celery, frozen peas, and cut biscuit pieces.
10. Mix just enough for everything to be incorporated but not too much to break the biscuits.
11. Cook on high for 1 hour.
12. Transfer to bowls and enjoy!
13. Optional: Add fresh chopped oregano as a garnish.