Crockpot Creamy Chicken and Rice Soup

This recipe is similar to the original, and adapted for the Crockpot.

1.  In a Crockpot, combine frozen chicken breasts, diced onions, chopped carrots, and chopped celery.
2.  Add low-fat cream of chicken soup, a can of water, chicken bouillon, bay leaf, and S&P.  I also added some leftover tomato juice, and it offered some nice acidity and gave the soup a lovely rosy color.
3.  Cook 8 hours on low and shred the now-cooked chicken.
4.  Add the following and stir: cooked rice, frozen corn, frozen peas, and fat free half and half to desired consistency and creaminess.