Creamed Chicken and Corn Soup

Ingredients: 

• 12 ounces skinless, boneless chicken thighs
• 1 (26 ounce) cancondensed cream of chicken soup
• 1 (14 ounce) cancream-style corn
• 1 (14 ounce) canreduced-sodium chicken broth
• 1 cup chopped carrot (2 medium)
• 1 cup finely chopped onion (1 large)
• 1 cup frozen whole kernel corn
• ½ cup chopped celery (1 stalk)
• ½ cup water
• 2 slicesbacon, crisp-cooked, drained, and crumbled

Directions:

1. In a 3½- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
    
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
   
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

Note: Makes 4 to 6 servings.