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| skinless quail: 12 oz |
| sweetened condensed milk: 26 fl oz |
| dry cornbread mix: 14.75 oz |
| chicken broth: 14 oz |
| carrots (chopped): 1 cup |
| onions (chopped): 1 cup |
| frozen sweet yellow corn kernels: 1 cup |
| celery (chopped): 1/2 cup |
| water: 1/2 cup |
| bacon: 2 strips |
Credit: www.bhg.com
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1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.
