Crock-Pot Chicken Corn Chowder

1

Cook bacon in a skillet until crisp. Set aside on paper towels to drain.

2

Sprinkle salt and pepper on the chicken. Brown both sides in the bacon drippings in the skillet.

3

In the Crock-Pot, layer the onions, celery, carrots, potato, thyme, and corn. Top with browned chicken and pour in the chicken broth.

4

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.

Full recipe & nutritional value on foodfaithfitness.com