ice cream to ever exist. This Key lime pie is a fantastically cool summer treat!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 medium skinless, boneless chicken breasts, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 3 cups frozen mixed vegetables
- 2 teaspoons seasoned salt
- 1 teaspoon ground white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 ½ cups milk
Instructions
- Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
- Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.
- We try to be as dairy-free as possible so, we use So Delicious(R) coconut milk instead of dairy. Feel free to use either.
- You can use cream of broccoli soup instead of cream of celery if preferred.
- If you would like a thicker soup, you can make a slurry with 2 tablespoons cornstarch to 4 tablespoons water and add in slowly while stirring the last 1 hour and 45 minutes of cooking.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 865 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great, easy soup! We like a thicker soup, so I took the advice in the recipe notes to add a cornstarch slurry for the latter part of cooking, which worked out well. Instead of water, I mixed the cornstarch into 4 tablespoons of the soup liquid, then stirred it into the slow cooker.