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
Instructions
Combine all ingredients, except shallots and cornflour, in slow cooker and begin cooking.
Cook on high for 1 ¼ -1 ½ hours
Toward the end, add the shallots.
If 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.