1 package of Bacon
1/2 large Onion chopped
8 oz Cream Cheese cubbed
2 cans of Cream Corn
2 cups Chicken Broth
3/4 cup Milk
1/2 of Rotisserie Chicken cubed or shredded
4-6 Red Potatoes diced
1. Add the chicken broth, milk and cubbed cream cheese to the crock pot. Turn on high to and stir occasionally to melt the cheese.
2. While the cheese is melting, cook bacon in a skillet and after bacon is finished sauté the chopped onions in the bacon grease until they are translucent and soft.
3. After the cream cheese is melted and mixed together, crumble bacon and add it and the onions to the crock pot.
4. Add the corn, cubed chicken and diced potatoes to the crock pot and stir all together.
5. Cook on high for 4-6 hours or on low for 6-8 hours until the potatoes are soft and tender. Time may vary due to size of diced potatoes and crock pot. Sometimes I will cook it on high for 2-3 hours and then switch it to low for the reminder of the time.
You can cook this in a pot on the stove. Follow the same instructions and add to pot. Stir frequently so it won’t burn and cook until the potatoes are soft.
From Rachel Musselman
