Lazy Crock Pot Creamy Chicken Soup
This creamy crock pot soup takes 5 minutes to throw together! It is so simple, yet SO delicious, and it's a great way to use up those frozen vegetables in your freezer!
Equipment
- crock pot
Ingredients
- 1 10.5 oz can of Campbell's condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 cup water (1/2 campbells can filled with water)
- 3 medium raw chicken breasts
- 3/4 cup frozen corn (use whatever frozen vegetables you have)
- 3/4 cup frozen vegetable medley
- 1 cup frozen pearl onions
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Pour entire can of condensed cream of chicken soup in the crock pot. Fill the can 1/2 up with water, and add this to the crock pot. Pour in 2 cups of chicken broth, and mix together. Season with salt/pepper.
- Add all of the frozen vegetables. Use whatever you have laying around!
- Place the chicken breasts over everything. Place the lid on the crock pot and cook for 4-6 hours on high, or 7-8 hours on low, flipping the chicken once. Make sure the chicken is fully cooked to 165 degrees.
- Once done, pull the chicken apart with 2 forks. This does not have to be perfect, and chunks of chicken are totally fine. Ladle into bowls, and enjoy!
Notes
Tips:
- Use any frozen vegetables you have available!
- Whey you first place everything in the crock pot, it will seem very thick, however the frozen food will let off some water. This will help make the soup less viscous.
- Frozen chicken is totally fine, just adjust the cooking time accordingly.
- This recipe can be saved in the fridge for 24 hours once done cooking.
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