With the weather finally getting colder, I am ready for some home made soup and warm bread. And there is NOTHING better than coming home from work and having dinner ready for you. The tricky part can be getting everything chopped and in the crockpot before work if you are crunched for time. To make this recipe even simpler, I cut up all of the vegetables the night before and left them in a Tupperware container in the fridge. Before heading out the door the next morning, I lined the crockpot with a slow cooker liner for easy clean up. (Side Note: If you have never used these, you are missing out! They are typically in the same aisle as the tin foil but you can order them from Amazon here https://amzn.to/37mOUNg No more scrubbing the slow cooker at night. Just put your leftovers away, lift the liner out, and toss it in the trash. Simple.) After lining my crockpot, I added all of the ingredients and set the temperature to low. That’s it. Then when you get home from work, it’s done. Have I mentioned how much I love my crockpot?

Ingredients:

• 3-4 chicken breasts
• 1 yellow onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 can of Cream of Chicken soup
• 1 cup of chicken broth
• 1 can of corn
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 Tbsp Oregano
• Your favorite frozen biscuits

Directions:

Line your crockpot for easy cleaning later, drop everything (except the biscuits) into the crockpot. Cover it and set it on low for 8-10 hrs. Shred the chicken breasts with two forks and stir everything together. Bake the biscuits per the instructions on the package. Top each bowl of soup with a biscuit. This is what makes it really taste like a chicken pot pie. Or, if you are like my kids and can’t fathom the idea of putting them together, you can leave your biscuit on the side. Enjoy!