June 18, 2016
Easy soup the whole family will love! Perfect for cold winter nights!
8 hrs 5 mins
2 Skinless Chicken Breasts
1 Litre of Water
2 Massel Chicken Stock Cubes - Salt Reduced
1 Can of Creamed Corn
2 Cups of Frozen Corn Kernels
2 tsps of Minced Garlic
2 tsps of Soy Sauce
A pinch of Onion Salt/ or Onion Powder
1 tsp Raw Sugar
1 tsp of Cayenne Pepper
1-2 tsps of Massel Chicken Stock Powder
1Combine water and stock cubes stir until dissolved.
2Place creamed corn, frozen corn, liquid stock, chicken breast and garlic into slow cooker
3Cook on HIGH for 2 hours
4Remove Chicken breast and shred with an electric mixer then return chicken to slow cooker
5Turn it down to LOW and cook for a further 5 Hours
6Add the soy sauce, onion salt, cayenne pepper and stock powder - adjust to your liking.
7Cooker for a further hour.
1Serve with garlic bread.
2It might seem like there is a lot of salt in this recipe (I love salt) but it doesn't taste salty at all.
Submitted by Bobbi
May 10, 2022
I leave out the sugar and add one or two finely sliced shallots for an Asian green look and taste
December 5, 2019
Is there any way of cooking it on high again for a shorter period of time rather than doing the low for 5 hours?
April 22, 2018
Great recipe 🙂 I used chicken mince instead and browned it a little first.
I didn’t have any cayenne pepper or onion salt and I don’t like using extra sugar in cooking but still soooo delicious. Easy peasy 🙂
August 31, 2016
Ah ok thanks just had never heard of using an electric mixer
August 10, 2016
It’s just a way to pull apart the chicken
Two forks works just as well 🙂
August 9, 2016
Just wondering what you mean by shred chicken with an electric mixer?
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