Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal.

4 boneless, skinless chicken breasts (about 2 ½ pounds)

2 teaspoons dried oregano

1 1/2 teaspoons garlic powder

1 1/2 teaspoons salt

1 teaspoon cracked black pepper

1/2 teaspoon smoked paprika

1 large yellow onion, diced

3 cups frozen mixed vegetables

1 (10.5 ounce) can of condensed cream of chicken soup

1 (10.5 ounce) can of condensed cream of celery soup

1/2 cup chicken broth

1/2 cup heavy cream

1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

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Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
Add the onion in an even layer, then top with the frozen vegetables.
In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
Pour the soup mixture over the ingredients in the slow cooker.
Cover and cook on high for 3-4 hours or low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the slow cooker and shred it using two forks or meat claws.
Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
Bake the biscuits according to the package directions.
Serve the chicken pot pie warm with freshly baked biscuits.

Ensure the chicken is fully cooked to an internal temperature of 165 degrees F before shredding.
Feel free to use other biscuit brands or homemade biscuits if preferred.
For added flavor, garnish with fresh herbs like parsley or thyme after serving.