I just ate this after church and Mmmmm-mmmm-yumm was it good. My favorite part is that it was easy on top of it. I started out following a recipe but made so many changes that it made something else: soup (of course). It turned out great, though, so I thought I'd share, especially since it's winter and we could all use some warming up.
Ingredients
1 lb. chicken tenderloins
1 small onion, chopped
1 small bag baby carrots, halved
1 large potato, diced
2 chicken bullion cubes
3 cups water
1/2 cup heavy whipping cream (or milk if you're being good...I was naughty today :)
1 tsp dry basil
1/2 tsp pepper
1 tsp salt
1/2 tsp garlic salt
cornstarch (to thicken)
Directions
1. Add all ingredients into a slow cooker except for whipping cream and cornstarch. Add water and veggies first and place chicken on top, dunking just beneath water's surface. Cook covered on low for 6-7 hours.
2. Take out chicken and shred. Put cornstarch in a cup and add some water until it is smooth. Add to crock pot and stir. Place shredded chicken back into crock pot.
3. Add whipping cream (transfer into a soup pot if necessary. . .I have a small crock pot). Add more cream, milk, or water until it is the right consistency.
Enjoy!
