Chicky Tater ZuppaSubmitted by: TIMANTEC
IntroductionSlow cooker chicken and potato soup using two different kinds of spuds. Slow cooker chicken and potato soup using two different kinds of spuds.
Chicken Breast, no skin, 3 units
Campbell's Cream of Chicken & Mushroom (1 can), 305 gram(s)
Red Potato, 300 grams
Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
Water, tap, 2 cup (8 fl oz)
Milk, nonfat, .5 cup
Yellow Sweet Corn, Canned, 1 cup
Oregano, ground, .5 tsp
Allspice, 1 tsp
Onion powder, 1 tsp
Pepper, black, 2 dash
Prior to serving, break up cooked chicken and give the pot a thorough stir.
Place chicken in bottom of pot.
Season with onion powder, black pepper, Allspice and oregano.
Wash/scrub and dice up all potatoes and add to pot.
Drain and add corn.
Add cream of chicken and mushroom soup.
Add skim milk.
Cover and set on Low.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TIMANTEC.