Add the chicken and broth to the ninja. Turn to slow cook on low for 6- 8 hours. Carefully shred the chicken inside the pot, or remove and shred on a cutting board. When shredded, add the soups, mixed vegetables, and milk. Let it cook another 1.5 hours. While cooking, bake the pie crust. Break into pieces. Ladle the soup into bowls and top with the pie crust pieces.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 180 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 115.8mg||36 %|
|Sodium 1240.6mg||43 %|
|Potassium 638.9mg||17 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 20.4g|
|Protein 37.9g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 426
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