Creamed Chicken And Corn Soup - cooking recipe

Ingredients

12 ounces boneless skinless 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 carrot (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

Preparation

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-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.