Ingredients
12 oz skinless, boneless chicken thighs
1 (26 oz) can condensed cream of chicken soup
1 (14.75 oz) can cream style corn
1 (14 oz) can reduced sodium chicken broth
1 cup chopped carrots
1 cup finely chopped onions
1 cup frozen whole kernel corn
1/2 cup chopped celery, about 1 rib
3/4 cup water
3 slices bacon, crisp cooked and crumbled
Directions
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.
2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
3. Remove chicken from cooker; cool slightly.
Chop chicken and stir into soup in cooker.
Sprinkle each serving with bacon.
Makes 4 to 6 servings