- 1 lb chicken breasts or strips
- 1/2 lb sausage, browned and drained
- 12-16 small potatoes, cut into fourths
- 1 small sweet onion, diced fine
- 3-4 cups water or chicken broth
- 1 can petite diced tomatoes
- 1 small tub pimiento cheese
- 1 tsp minced garlic
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Put all ingredients except cheese in large slow cooker. Cook on high for 4 hours or low for 6-8 hours. Reduce heat to low (or warm if available), remove chicken, shred, and put back in crock. Add cheese and stir. Serve when melted and fully incorporated; add extra seasoning and liquid as needed.
This soup was born one Saturday at home, out of hunger, leftovers, and creativity!
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
This was dinner tonight and it was terrific. A bunch of things thrown together and put in a slow cooker. Yummy!
LikeLiked by 1 person