Mary's Chicken Delight

★★★★★ 1 Review
45yearsCookin avatar
By Mary Boseley
from Crossville, TN

This recipe was born from necessity. Being on a fixed income, and at the end of the month, I went to my freezer and pantry and put my imagination to work. Being time impaired, I chose the slow cooker for this soup and it has gotten raves from family and friends. One of those friends named this recipe.

serves 4-6 depending on their appetites.
prep time 2 Hr
cook time 5 Hr


  •   2
    boneless/skinless chicken breast
  •   3/4 c
    zesty italian salad dressing
    salt and pepper to taste
  •   2 clove
    garlic, minced
  •   1 medium
    onion, finely chopped
  •   1 can(s)
    chicken stock, no salt
  •   1/2 can(s)
  •   4 medium
    potatoes, peeled and cubed
  •   3 Tbsp
    corn startch

How To Make

  • 1
    Place chicken in zip lock bag with dressing and marinate for 2 hrs in refrigerator.
  • 2
    Preheat Crock pot. Empty chicken and dressing into crock.
  • 3
    Add salt, pepper, garlic, onion, chicken broth, and water. Cook on High for 3 hrs.
  • 4
    Remove chicken and shred.
  • 5
    Remove 1 cup liquid, add corn starch, whisk to remove lumps and add back to crock pot. Stirring to prevent lumps from forming.
  • 6
    Add chicken back into pot with potatoes and allow to cook another 2 hours.
  • 7
    Serve with garnish of choice and corn bread. Soup will not be thick, just thickened. Adding half a stick of butter will help make it creamier. Enjoy

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