Crock-Pot Creamy Chicken Corn Chowder

INGREDIENTS

3 cups

skim milk

bag frozen corn kernels

2 cups

frozen diced onions (see note)

2 cups

frozen shredded hash brown potatoes (sometimes labeled as country style)

2 cans

each) cream-style corn

1 can

(about 14 ounces) organic cream of mushroom soup (We like Health Valley Organic – see note)

1/4 cup

real bacon bits (not Bac-Os)

1 tbsp

dried parsley flakes

2 tsp

kosher salt

1/2 tsp

garlic salt

1/4 tsp

black pepper

1 lb

chicken breast

shredded reduced-fat cheese, minced fresh parsley, or whole grain dinner rolls (personal bread bowls) for serving, optional