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Chicken And Vegetable Chowder

Chef.at.Home's picture
Ingredients
  Boneless skinless chicken breasts 1 Pound, cut into 1-inch pieces
  Frozen broccoli cuts 10 Ounce
  Sliced carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Whole kernel corn 1⁄2 Cup (8 tbs)
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 jar)
  Garlic 2 Clove (10 gm), minced
  Dried thyme leaves 1⁄2 Teaspoon
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 can)
  Canned condensed cream of potato soup 10 3⁄4 Ounce (1 can)
  Half and half 1⁄3 Cup (5.33 tbs)
Directions

COMBINE all ingredients except half-and-half in slow cooker.
Cover and cook on LOW 5 hours or until vegetables are tender and chicken is no longer pink in centers.
Stir in half-and-half.
Turn to HIGH.
Cover and cook 15 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken

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