Chicken and Vegetable Chowder
Source of Recipe
Recipe Institute
Chicken and Vegetable Chowder
Makes 6 servings
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of potato soup
1 package (10 ounces) frozen broccoli cuts
1 cup sliced carrots
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup whole kernel corn
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/3 cup half-and-half
Slow Cooker Directions
1. Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
2. Cover; cook on LOW 5 tp 6 hours.
3. Stir in half-and-half. Cover; cook on HIGH 15 minutes or until heated through.
Variation Add 1/2 cup (2 ounces) shredded Swiss or Cheddar cheese just before serving, stirring over LOW heat until melted.
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