INGREDIENTS
- 2 cups shredded cooked chicken
- 2 cups potatoes, peeled and diced
- 1/4 cup diced red onion
- 1/2 cup carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups frozen corn
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can low fat Campbell’s cream of chicken soup, 284ml
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
INSTRUCTIONS
- To cook the chicken I usually do this in the crockpot, add chicken breasts with some chicken broth, and cook on high for 3-4 hours, I like doing this weekly so I always have shredded chicken in the fridge. After 3-4 hours it should shred nicely with a couple of forks.
- Peel and chop the potatoes and carrots. Dice the celery and red onion.
- Add all of the vegetables, potatoes, and chicken to the crockpot. Pour in the broth and soup, then stir in the seasoning. Mix well, cook on high for 3-4 hours or low for 7-8 hours.
- When there is about 30 minutes left on the cooking time, use a potato hand masher and lightly mash the potatoes while they are in the crockpot, this will help give it a creamier texture. Makes 8- 1 cup servings.
Nutritional info…Calories 221..Fat 1.7g…Sat fat 0.7g…Carbs 29.7g…Fiber 1.7g…Sugar 5.6g…Sodium 239.5mg…Protein 13.8g
