4 chicken breasts, boneless and skinless, diced
4 cans cream of chicken soup
1 cup sweet corn
2 stalks celery, chopped
8 ounces mushrooms, sliced
1 large potato, peeled and diced
2 leeks, sliced
1 onion, chopped
Salt and pepper to taste
Pro Tip: The veggies you put into it are completely customizable!
Instructions:
1. Place diced chicken breasts at the bottom of the slow cooker. Pour cans of soup over chicken breasts.
(If you don’t want to dice chicken breasts, they can go in whole and you can shred it at the end if that is preferred.)

2. Add the sweetcorn, celery, mushrooms, potato, leeks, and onion to the slow cooker.
3. Season with salt and pepper to taste.
4. Stir everything together to ensure the ingredients are well combined.
5. Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
6. To thicken, use a cornstarch slurry (equal parts cornstarch and water). Allow the soup to cook for an additional 15-30 minutes on low heat to allow the flavors to meld together.
Serve the slow cooker creamy chicken soup hot, garnished with fresh herbs if desired.