*Adapted from "Saving Dinner" by Leanne Ely (p.72).
**Note to self: last time I made this we all thought it was VERY bland.
5 russet potatoes, peeled and cubed
2 uncooked chicken breasts, cut into bite-sized pieces
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 Tbsp. butter
1 can chicken broth
1 1/2 cups evaporated milk
1 tsp. Kosher salt
pepper to taste
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
In a crock-pot, add everything but the milk and cook on low for 8-9 hours. Add the evaporated milk and cook another 30 minutes, then serve.
Serve with grated cheddar cheese on top.