Chicken And Vegetable Chowder
|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)|
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.