This is a very flavorful soup that was created with a "dump everything in" mentality. Celery could easily be added; my husband doesn't care for it, so I didn't put it in. It makes a ton, and leftovers only get better!
boneless and skinless chicken breasts, cut in chunks
frozen shredded hashbrowns
6 1/2 c
chicken broth (or 3, 14 oz cans)
cream of chicken soup
cream cheese, cut in cubes (fat free is not recommended)
whole kernal corn
pepper to taste
italian seasoning to taste
1Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a crock pot.
2Mix together the cream of chicken soup and the chicken broth. Pour over everything in the crock pot.
3Cook on low for 6-8 hours, stirring occasionally, until chicken is fully cooked, and flavors are well incorporated.