Slow Cooker Chicken Noodle Soup
- 2–3 chicken breasts
- 4 cups water
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 stalk celery, diced
- 1/2 bag egg noodles
- 12–16 oz. frozen corn
- Sprinkle coarse salt
- Few grinds of fresh ground pepper
- Put chicken, onion, garlic, salt, pepper, and water in the slow cooker on low for most of the day (6-8 hours would be plenty).
- One hour before serving, shred chicken, add noodles and corn.
- Add more water – 2-4 cups, depending how much liquid is left after cooking chicken.