Chicken Vegetable Soup

1 1/4 pounds skinless, boneless chicken thighs, cup into bite size pieces
2 (14 ounce) cans chicken broth
2 (10 3/4 ounce) cans condensed cream of chicken with herb soup
1 (16 ounce) package frozen loose-pack broccoli, cauliflower, and carrots
1 (20 ounce) package refrigerated diced potatoes with onions

In a 4 to 6 quart slow cooker stir together chicken, broth, soup, frozen vegetables and refrigerated potatoes.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

Makes 6 to 8 servings.



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