Ingredients
Prep
- 2 celery stalks
- 1 1/2 lb gold potatoes
- 1 1/2 lb boneless chicken breasts
- 16 oz frozen chopped carrots
- 1 C frozen chopped onion
- 3 t minced garlic
- 1 t dried thyme
- 1 T dried parsley flakes or 1/4 C fresh chopped
- 2 T olive oil
On Cooking Day
- 32 oz chicken broth
- 1/2 C half and half
- 10 C salad greens
Instructions
To Assemble
- Chop celery and cut potatoes into small bite size pieces and add to large zipper bag.
- Add remaining ingredients, zip to seal.
To Cook
- Pour chicken mixture into slow cooker along with chicken broth. Cook on low for 6 hours.
- Remove chicken and shred. Blend 1/2 the soup in a blender and return along with shredded chicken to pot.
- Add half and half and mix well. Cook on high for 15 minutes.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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