Creamed Chicken and Corn Soup

Trish 1915's Note:

got this recipe from BHG.com 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.

• Total Time: 7 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 7 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 cup

• 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.

Reviews

[Marianneee]

This was sooo easy and soo good. There were no leftovers.

[Astorin]

This recipe is fabulous! I don't make it with bacon but it doesn't matter, it's delicious. Sometimes I use regular corn instead of creamed and substitute milk for the water. Both ways it is very yummy. Thank you for sharing this!