Simple Creamed Chicken and Corn Soup


12 ounces skinless, boneless 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 carrots (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


In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.

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