Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 3 cups frozen mixed vegetables

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Pour the condensed cream of chicken soup evenly over the meat, then pour the chicken broth over the top.
  3. Stir the liquid gently to ensure the condensed soup is partially incorporated but not fully blended.
  4. Secure the lid and set the slow cooker to Low for 6 hours.
  5. Remove the chicken thighs to a plate, discard the bones, and use two forks to shred the meat into bite-sized ribbons.
  6. Stir the shredded chicken back into the pot along with the frozen mixed vegetables.
  7. Cover and cook for an additional 20–30 minutes until the vegetables are tender and bright.