Ingredients :
- 1 small onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 2 cans condensed cream of chicken soup, undiluted
- 1 cup reduced-sodium chicken broth
- 1 cup frozen or canned peas, drained
- 1 can large refrigerated buttermilk biscuits
- Chopped fresh parsley, optional
Directions :
- Place onion, carrot, celery and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper and marjoram.
- In a small bowl, stir together cream of chicken soup and broth; pour over chicken. Cover; cook on low 4-5 hours or high 2-3 hours or until chicken is cooked through.
- Shred chicken with two forks. Stir in peas. Cut biscuits into 4 pieces each; arrange on top of chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper.
