When I first started working at Tractor Supply a few years ago (no longer there) one of the guys made this for a potluck we had after Fair. It was amazing!
The recipe we used tonight was a little different, because our local grocery store has not had the right kind of soup mix lately, but I'm going to share with you the original recipe, hoping that you can find it somewhere. Most outlet bread stores carry Bear Creek Soup mix, and so does Walmart and Bill's Shop n Save in Fremont.
If you can't find it, ask your grocer. Most are happy to honor your requests and may start carrying it if they are able.
1 whole chicken
1 bag of frozen mixed vegetables (peas, carrots, etc.)
1 bag Bear Creek Potato Cheddar soup mix
I usually put a chicken in the crock pot with 1 cup of water, add a little seasoning and cook it for the day. (you can tell it's done and turn it on warm when meat falls off bone easily)
You can use a Rotisserie from the deli though to save time.
When chicken is fully cooked, remove from crock pot, allow to cool.
While chicken is cooling, cook soup on stove in large stock pot according to package directions. You can add vegetables to soup while it's cooking, or put them in crock pot if there's enough liquid.
When chicken is cool enough to touch, remove and shred meat from bones.
If you aren't serving it right away, you can just add all ingredients (shredded chicken, soup, and mixed vegetables) to crock pot and leave on warm or low (if you need to cook veggies).
Otherwise, just add shredded chicken to soup in stock pot. Make sure mixed vegetables are tender before serving.
Enjoy!
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