Slow Cooker Chicken Stoup


2 boneless, skinless chicken breasts

1 can chicken gravy

2 ½ cups chicken broth

½ cup corn, frozen

½ cup peas and carrots, frozen

1 potato, diced

½ cup milk

2 cloves garlic, minced

1 onion, chopped

1 teaspoon cumin


Place all ingredients into a slow cooker.  Cook on low for 8 hours or on high for 4 hours. 

Before serving, remove chicken from slow cooker and shred with two forks. Place shredded chicken back into slow cooker.

Serve over white rice and top with shredded cheddar cheese and sliced green onions.



This recipe brought to you by Sophie in the Kitchen