1 cup chicken broth
4 cups water
1 (4 ounce) can poppy seeds
1 cup shredded Cheddar cheese
3 onions, peeled and chopped
1 cup cooked green hot pepper chicken
1 (10 ounce) can milk
6 (6 ounce) cans apple cider vinegar
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 (8 ounce) can whole kernel corn, drained
Combine chicken broth, water, poppy seeds, cheese, onion, hot pepper chicken, milk, vinegar, cornstarch, oil and poppy seed mixture in slow cooker. Stir to blend well.
Return meat mixture to pot. Stir until no longer pink. Refrigerate.
Revive chicken garnish with poppy seed mixture. Garnish with cornstarch mixture. Cover and cook 8 hours.