Chicken Leek Soup
Serves 8 to 10. Recipe is by Julie Kay.
1 (14½-oz.) can diced tomatoes
1 (14½-oz.) can chicken broth
2 medium potatoes, cut into cubes, unpeeled
2 carrots, peeled and sliced
1 leek, sliced
2 stalks celery, chopped
3 chicken breasts or thighs, bone-in
1 tbl. Creole seasoning
1 tsp. black pepper
1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.
2. Remove skin and bones from chicken, return chicken pieces to soup and serve.