Creamed Chicken and Corn Soup

• 12  oz.  skinless, boneless chicken thighs
• 1  26-oz. can  condensed cream of chicken soup
• 1  14.75-oz. can  cream-style corn
• 1  14-oz. can  reduced-sodium chicken broth
• 1  cup  chopped carrot (2 medium)
• 1  cup  finely chopped onion (1 large)
• 1  cup  frozen whole kernel corn
• 1/2  cup  chopped celery (1 stalk)
• 1/2  cup  water
• 2  slices  bacon, crisp-cooked, drained, and crumbled

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.