Chicken and Veggie Chowder Recipe 
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Chicken and Veggie Chowder

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
10 ozs frozen broccoli cuts
1 cup carrots, sliced
1/2 cup onion, chopped
1/2 cup whole-kernel corn
1 (4-1/2 oz) jar sliced mushrooms, drained
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1 (14 1/2-oz.) can reduced-sodium chicken broth
1 (10 3/4-oz.) can condensed cream of potato soup
1/3 cup half-and-half

Combine all ingredients except half-and-half in slow cooker.

Cover and cook on Low for 5 hours or until vegetables are tender and chicken pieces are no longer pink in center.

Stir in half-and-half. Turn to High. Cover and cook for 15 minutes or until heated through.

Serves 6

Variation: Add 1/2 cup shredded Swiss or Cheddar to thickened broth, stirring over Low heat until melted.

From: "Easy Home Cooking"



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