Crock Pot Chicken & Veggie Soup

• 2 whole Chicken Thighs, Cubed
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 whole Small Potato, cubed
• 1 cup Milk
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 dash Red Pepper Sauce
• 1 dash Salt
• 1 dash Pepper
• 1 dash Garlic Powder

1. The only measurements I know for sure were the two chicken thighs (I cut them into bite-sized pieces) and the can of mushroom soup. This recipe was thrown together without much thought, so I can't say for sure how much of the other stuff I used! I'm sure this can be made on the stove top with some adjustments; I made mine in the slow cooker. Also, I used frozen veggies and cut my chicken the night before.
2. Put chopped chicken, cream of mushroom soup, cubed potatoes, and milk in a slow cooker. Let cook for about two hours. I added garlic powder, salt, and pepper at this point, and then added more later, too.
3. After about two hours (when chicken was cooked), add broccoli and let cook for about an hour. In the last hour, add carrots and whatever other veggies you might want.
4. I used a small amount of red pepper sauce (I don't know which one it was-I call it "rooster sauce" because there's a rooster on the bottle), salt, pepper, and garlic powder to taste. I'm sure other spices would also taste good, so just go wild! I think you could put this over rice and it would also be good!

chicken, cream of mushroom soup, milk, broccoli florets, carrots, red pepper, salt, pepper, garlic

Taken from tastykitchen.com/recipes/soups/crock-pot-chicken-veggie-soup/ (may not work)