Creamed Chicken And Corn Soup

• 12 ounces boneless skinless chicken thighs
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (14 3/4 ounce) can cream-style corn
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 cup chopped carrot (2 medium)
• 1 cup finely chopped onion (1 large)
• 1 cup frozen whole kernel corn
• 1/2 cup chopped celery (1 stalk)
• 1/2 cup water
• 2 slices bacon, crisp-cooked, drained, and crumbled

1. Directions.
2. 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
3. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
4. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

chicken thighs, condensed cream, creamstyle, chicken broth, carrot, onion, kernel corn, celery, water, bacon

Taken from www.food.com/recipe/creamed-chicken-and-corn-soup-352800 (may not work)