|Cucumbers||2 Medium, peeled|
|Condensed cream of chicken soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Water||120 Milliliter (1 Soup Can)|
|Canned chicken broth||14 Ounce (1 Can)|
|Onion||1⁄2 Small, minced|
Cut 8 thin slices from one of the cucumbers and reserve for garnish; finely chop remaining cucumbers.
In crock pot, dilute cream of chicken soup with 1 can water.
Add chicken broth, chopped cucumbers and remaining ingredients; stir well.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).