Slow Cooker Creamy Chicken Soup 1 Reynolds® Slow Cooker Liner 1 package (16 oz.) frozen mixed vegetables 1 small onion, chopped 1 can (10 3/4 oz.) condensed cream of chicken soup 1 can (14 oz.) chicken broth 1/2 teaspoon each dried parsley and dried rosemary 1/4 teaspoon each black pepper and garlic salt 1 bay leaf 1 can (12 oz.) fat-free evaporated milk 1 tablespoon flour 3 cups cubed cooked chicken or turkey
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. PLACE frozen vegetables and onion into slow cooker liner. Whisk together soup, chicken broth and spices in a large bowl until well blended. Add to slow cooker liner; place lid on slow cooker. COOK on LOW for 4 to 5 hours OR on HIGH for 2 to 3 hours until vegetables are heated through. CAREFULLY remove lid to allow steam to escape. Whisk together evaporated milk and flour in a medium bowl until well blended; add to slow cooker. Gently stir in cubed chicken. Place lid on slow cooker; cook 1 hour longer. Serve soup directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss. Number of Servings: 8 Merry Christmas --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
