Crock Pot Chicken Pot Pie Soup

• 1 whole rotisserie chicken
• 6 cups chicken broth
• 2 tablespoons butter
• 2 cups frozen hashbrowns
• 3 ounces bacon pieces
• 2 cups frozen peas
• 2 cups Frozen Vegetable soup mix (onions,carrots,celery)
• 2 cups frozen corn
• 2 tablespoons cornstarch
• 8 ounces cream cheese
• 2 pinchs salt
• 2 pinchs pepper
• 1 can biscuits

1. Add butter, chicken broth, hash browns, chicken,and bacon to slow cooker. Cover and cook on HIGH for about 2 hours.
2. Remove lid and stir in the vegetable mix, corn, peas. Cook 1 hour.
3. In a small bowl combine cornstarch with 1/4 cup water, stir until smooth. Then stir cornstarch mixture into the slow cooker. (keep lid off)
4. Cube the cream cheese and add into the slow cooker. Stir until melted.
5. Let cook until soup is thickened (probably about 10-15 minutes).
6. Add in pepper and salt to taste.
7. Ladle into bowls and serve with biscuits.

rotisserie chicken, chicken broth, butter, frozen hashbrowns, bacon, frozen peas, vegetable soup, frozen corn, cornstarch, cream cheese, salt, pepper, biscuits

Taken from www.myrecipes.com/recipe/crock-pot-chicken-pot-pie-soup (may not work)