Melt butter in a skillet.
Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft.
In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn.
Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high.
Cook on high for 1 more hour. Serve with bread or crackers.
Crockpot Beef Tips & Gravy
Just Stick a Bay Leaf in a Lemon! The Effect is Amazing!
Loaded Baked Potato Soup
Butcher from my local Amish-store shared this recipe with me, but you can get the ingredients anywhere, it’s perfect on a cold winter night!
Harnessing the Power of Fermented Garlic in Honey: A Sweet and Potent Elixir
Homemade Chicago Style Deep Dish Pizza
If you don’t know, read more
Homemade Crunch Bars
Refreshing Cabbage Salad with Honey Mustard Dressing
