Directions

1Remove skin from Chicken

2Chop all vegies and add to SC first,

3Add corn including juice if using tin corn,

4Sprinkle Chicken Noodle Soup over top of vegies, add minced garlic, pour liquid stock over top,

5Add chicken Maryland on top of vegies and stock.

6Put lid on and cook on Low for 6-8 hrs, when an hour before ready add some Vermicelli noodles,

7Serve with crusty bread or just as is, Yum!