Makes:
8-10 servings
Total Time:
3 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 lb. cooked chicken breast, cut in medium strips
- 2 cans cream of potato soup
- 1 can cheddar cheese soup
- 1 can sliced carrots, drained
- 1 can green beans, drained
- 1 can sweet peas, drained
- 1 can whole or diced tomatoes, drained
- 1 can sweet corn kernels, drained
- Pepper and spices to taste
- Optional: Garnish with shredded cheese
- Serve with your favorite bread (cornbread, biscuits, French, etc.)
make it
Cook chicken breast strips quickly on the stove if not using ready-made strips.
Turn a slow-cooker/crock pot on high. Layer ingredients, starting with cream of potato and cheddar cheese soup, then chicken breast strips, then the vegetables.
Leave in slow-cooker for about 2 1/2 to 3 hours, stirring occasionally.
When ready to serve, add desired spices to taste and garnish with shredded cheese for added flavor. Serve with your favorite kind of bread (cornbread, biscuits, French, etc.)
Notes
I came up with this one Sunday afternoon during my sophomore year of college because I had a lot of canned vegetables in my cupboard and some leftover chicken breast. It's very easy to modify to suit your particular taste buds (for example, my roommate is vegetarian so I could always just take out the chicken strips).
Depending on your particular slow-cooker, you may need to adjust how long you leave it on high. To keep it warm before/throughout dinner, you can turn it down to medium or low as well.
