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Creamy Slow Cooker Chicken Soup ~ Serves 6
Ready in over 5 hrs
Made with chicken or turkey, flour, evaporated milk, bay leaf, garlic salt, frozen mixed vegetables, onion, cream of chicken soup, chicken broth, dried parsley, dried rosemary, and black pepper
Ingredients
16 ounce package frozen mixed vegetables
1 small onion, chopped
10.75 ounce can condensed cream of chicken soup
14 ounce can chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1 bay leaf
12 ounce can at-free evaporated milk
1 tablespoon flour
3 cups cubed cooked chicken or turkey
Directions
Place frozen vegetables and onion into slow cooker. Whisk together soup, chicken broth and spices in a large bowl until well blended. Add to slow cooker; place lid on slow cooker.
Cook on LOW for 4 to 5 hours OR on HIGH for 2 to 3 hours until vegetables are heated through.
Remove lid to allow steam to escape. Whisk together evaporated milk and flour in a medium bowl until well blended; add to slow cooker. Gently stir in cubed chicken. Place lid on slow cooker; cook 1 hour longer.
Crock pot notes ~ Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.
Nutrition ~ 278 calories, 6 grams fat, 23 grams carbohydrates, 32 grams protein per serving.
Ready in over 5 hrs
Made with chicken or turkey, flour, evaporated milk, bay leaf, garlic salt, frozen mixed vegetables, onion, cream of chicken soup, chicken broth, dried parsley, dried rosemary, and black pepper
Ingredients
16 ounce package frozen mixed vegetables
1 small onion, chopped
10.75 ounce can condensed cream of chicken soup
14 ounce can chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1 bay leaf
12 ounce can at-free evaporated milk
1 tablespoon flour
3 cups cubed cooked chicken or turkey
Directions
Place frozen vegetables and onion into slow cooker. Whisk together soup, chicken broth and spices in a large bowl until well blended. Add to slow cooker; place lid on slow cooker.
Cook on LOW for 4 to 5 hours OR on HIGH for 2 to 3 hours until vegetables are heated through.
Remove lid to allow steam to escape. Whisk together evaporated milk and flour in a medium bowl until well blended; add to slow cooker. Gently stir in cubed chicken. Place lid on slow cooker; cook 1 hour longer.
Crock pot notes ~ Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.
Nutrition ~ 278 calories, 6 grams fat, 23 grams carbohydrates, 32 grams protein per serving.
