July 3, 2015
1 hr 30 mins
1 hr 35 mins
3 cups cooked, shredded chicken (I used a pre-made chook)
1 litre chicken stock
1 clove garlic
1 Tablespoon soy sauce
2 packets Chinese chicken n corn cuppa soup
1 large tin creamed corn
1 cup shallots
1-2 Tablespoons cornflour, if needed
1Combine all ingredients, except shallots and cornflour, in slow cooker and begin cooking.
2Cook on high for 1 ¼ -1 ½ hours
3Toward the end, add the shallots.
4If soup is runnier than you want, combine a cornflour with some of the chicken stock and then add it back into the soup as you stir the broth. This will thicken your soup.
Submitted by Sherie Sutcliffe
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