The crock pot made an appearance in my kitchen last night. Or, more specifically, all night. One joy of the crockpot is that it’s okay to put it up right before bed because nothing bad will happen when you leave it to cook all night long. I made chicken soup that followed the Hungry Chick Chunky Soup recipe from Hungry Girl pretty closely. full recipe below
Preparation for the recipe consists of compiling all ingredients, throwing them together in the crockpot, and letting them cook for hours. Simple, right?
First, slice chicken and chop carrots and onion:
Gather chicken broth, cannellini beans, stewed tomatoes, cabbage, seasonings, and frozen peas:
Combine in a crockpot and cook on low for 8 hours:
Wake up in the morning to a delicious smelling kitchen:
Crockpot Chicken Soup serves 5 Ingredients - 1.25 lbs chicken breasts - 2 carrots - 1 onion - 2.5 cups chopped coleslaw mix - 14.5 oz can cannellini beans - 14.5 oz can stewed tomatoes - 1 cup frozen peas - several liberal shakes thyme - 2 small bay leaves - 3 cups chicken broth Method Combine all ingredients plus 1 cup water in a crockpot. Cook on low for 8 hours. Once cooked, shred chicken before serving.