2 C celery, chopped
2 C carrots, chopped
8 oz. fresh whole mushrooms, washed and halved
2 1/2 lbs boneless, skinless, chicken breasts or thighs
1 tsp salt
1 C onion, chopped
1/4 tsp garlic powder
3 Tbsp tomato paste
3 C chicken stock
1/2 C water
3/4 tsp pepper
1 C corn
Bacon crumbles (optional)
Arrange celery, carrots, mushrooms, corn, and onion, on the bottom of a 5-quart crock pot.
Season generously with salt, pepper, and garlic powder.
In a small bowl, combine tomato paste and chicken stock. Mix thoroughly.
Pour stock mixture and water into pot.
Cover and cook on low for 8-10 hours (or on high for 4-5).
Add bacon to each bowl, as it's dished out, optional.