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
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