What a perfect way to say farewell to our Indian Summer and hunker down for some cool weather and warm soup – the smokey flavor of BBQ sauce and the comfort found only in chicken broth.
Crock Pot BBQ Chicken Soup
Prep Time: 10min Total Time: 6hr 40min Servings: 4
2 lb boneless skinless chicken breast (I almost always use Costco organic chicken thighs.)
1/3 cup diced onion
3 cloves garlic, finely chopped
1 can (15.25 oz) Green Giant™ SteamCrisp™ Southwestern style corn (corn with peppers)
1 can (15.5 oz) white beans, drained, rinsed
5 cups Progresso™ chicken broth (from two 32-oz cartons)
1 cup barbecue sauce ( Sweet Baby Ray is my favorite. I use half this amount.)
1 teaspoon salt
1/2 teaspoon pepper
Shredded Cheddar cheese, if desired (Try Pepper Jack for a little zing.)
In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker.
Cover; cook on Low heat setting 6 hours.
Remove chicken breast from slow cooker, and shred using two forks.
Place back into slow cooker. Cover and cook 30 minutes.
Serve soup topped with shredded cheese.
Do you love soup in the fall? What’s your favorite recipe?