Veggie Chicken Soup

Well, we finally got around to moving all my pictures off my computer so I can upload new ones and post about all the concoctions I've been coming up with.  The old lady (aka my computer) just can't take too much anymore and fills up quickly!  Here is another yummy soup recipe that we tossed together a few weeks ago.  Our goal is to add more veggies into our meals, and adding multiple veggies to soup does the trick without your palate even knowing!  Doesn't soup just hit the spot in the winter?  It's an added bonus when you come home to a hot meal in your crock pot and don't have to do any dinner prep!

Veggie Chicken Soup
1 chicken breast - frozen
1C frozen corn
1C diced tomato (I used the frozen blanched ones I made this fall)
1/2C chopped celery
1/2C diced red pepper
one box Swanson's organic chicken soup broth (equal to about 4C, I think)
seasoning of your choice (I tend to use Mrs. Dash sodium free garlic and herb seasoning in a lot of our recipes)

*Note: I like to use frozen components because we tend to set our crock pot to start a few hours after we leave for the day.  This helps preserve them and ensure we don't get food poisoning.

Add all ingredients to crock pot and cook on low for 8-10 hours.  Before serving, remove chicken and shred.  I've found it works best to use a fork and steak knife.  Re-add the chicken to the soup before serving.