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Thursday, February 24, 2011

RECIPE: Chicken and Corn Soup

3 boneless, skinless chicken breasts, cubed
1 white onion, chopped
3 red bliss potatoes, diced small
2 cloves of garlic, pressed
2 carrots, sliced into discs
1 tsp. dried, ground basil
1/2 cup tomato sauce
1 can whole kernel sweet corn
1 can cream style corn
3 cups of low-sodium chicken broth
1/4 cup fresh chopped parsley
1/2 tsp. ground pepper
2 tsp. olive oil
  • heat olive oil in a skillet
  • brown chicken, onion, and garlic
  • move chicken mixture to slow cooker
  • add all other ingredients (except parsley) to cooker
  • cook on LOW for 7 hours (until carrots are tender)
  • add parsley and cook for 30 more minutes
  • ENJOY!

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