Creamed Chicken and Corn Soup |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 4 |
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got this recipe from over the weekend and made it last night (a double batch to freeze for another meal) BUT it is gone! The family loved it!!!!! I forgot to add the bacon but it didn't seem to matter. The only thing is you might want to add more chicken maybe a 1 lb. Ingredients:
12 ounces boneless skinless chicken thighs |
1 (26 ounce) can condensed cream of chicken soup |
1 (14 3/4 ounce) can cream-style corn |
1 (14 ounce) can reduced-sodium chicken broth |
1 cup chopped carrot (2 medium) |
1 cup finely chopped onion (1 large) |
1 cup frozen whole kernel corn |
1/2 cup chopped celery (1 stalk) |
1/2 cup water |
2 slices bacon, crisp-cooked, drained, and crumbled |
Directions:
1. Directions.
2. 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
3. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
4. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.
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