Chicken vegetable crockpot soup
Prep time: 5 minutes
Cook time: 6 to 8 hours on low
2 cups baby (fresh) carrots
1 can drained corn
1 can of drained snap peas
2 boneless/ skinless chicken breasts
1 can cream corn
2 cans of water
Put 2 thawed boneless/skinless chicken breasts in the crock pot
Add a can of each drained snap peas and corn to the crockpot
Add 2 cups of fresh baby carrots to the crock pot
Add 1 can of creamed corn to the crock pot
Add 2 cups or 2 cans of water
Turn crockpot on low for 6 hours. Stir occasionally and check the chicken to see if it’s finished with a meat thermometer. When the chicken is complete either cut it into small pieces and mix back in the crock pot or use a potato masher to mash it up into little pieces. Sometimes the chicken gets bigger chunks, so be careful when eating or serving to little kids.
This recipe has drained can vegetables because they’re easier to measure out, but draining the juices reduces the salt and preservatives in them. Please do not use the Juice from the canned vegetables because it is very bad for you. The cream corn is just for taste, but the water added helps to reduce the leftover salt and and preservative content. You could avoid this all together by just using fresh frozen or fresh refrigerated vegetables?? For this recipe you just use the same equivalent of fresh frozen as you do canned.