Slow Cooker Bbq Chicken Soup

• 5 whole Boneless, Skinless Chicken Breasts
• 1 whole Red Onion, Diced
• 5 cloves Garlic, Pressed
• 24 ounces, weight Frozen Corn (I Used Fresh That We Had Frozen Over The Summer, And It Was Amazing)
• 2 cans (14 Oz Each) Diced Tomatoes, Drained
• 1 cup BBQ Sauce (avoid Too Sweet Of One, Think Savory Spicy)
• 8 cups Chicken Broth
• 2 teaspoons Salt
• 3/4 teaspoons Fresh Cracked Pepper
• 1 teaspoon Garlic Powder
• 1 bunch Cilantro, Snipped
• Fresh Mozzarella Cheese, Shredded

1. In a large 6-7 quart slow cooker, place uncooked chicken breasts, diced onion, pressed garlic, corn, drained tomatoes and BBQ sauce. Add the chicken broth and seasonings.
2. Put the lid on and cook on low for 5 hours before removing chicken breasts from the soup and shredding them. Return shredded chicken to the slow cooker and stir everything well. Continue cooking 30 minutes up to 1 additional hour.
3. Serve with fresh shredded mozzarella cheese and snipped cilantro.

chicken breasts, red onion, garlic, summer, tomatoes, bbq sauce, chicken broth, salt, fresh cracked pepper, garlic, cilantro, mozzarella cheese

Taken from tastykitchen.com/recipes/soups/slow-cooker-bbq-chicken-soup-2/ (may not work)