Note: One more day until I get my grocery budget "restocked". I found this recipe on Southern Plate's blog and knew that I had everything to make it except a few potatoes. I knew I could swing that so I ran by the grocery store and picked up those items and then threw all of this in the crock pot. It is enough for two meals! I adjusted the recipe a little so I could cook it in the crock pot. Southern Plate's original recipe is found here.
5 boneless skinless chicken breasts
1 lg onion, chopped
1 large can chicken broth
1 large can crushed tomatoes
6 med.potatoes, peeled and diced
3 T sugar
2 c. frozen or canned whole kernel corn
2 T butter
5 tsp salt
2 tsp pepper
Place chicken breast in crock pot. Pour chicken broth and crushed tomatoes over chicken. Cook on high heat until chicken is done enough to shred (about 4 hours). Shred chicken with two forks in crock pot. Add onion, potatoes, sugar, corn, butter, salt and pepper. Cook for an additional three hours or until potatoes are well done.
Delicious served with cornbread. This soup is even better the second day.
Freezes GREAT! This would be great to cook and freezer to have ready for later meals or to take to a sick friend.