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Chicken Vegetable Chowder

1 lb Boneless skinless chicken thighs; cut in 1" pieces
1 c Fresh baby carrots; cut in halves lengthwise
1 c Sliced fresh mushrooms
1/2 c Chopped onion
1/2 c Water
1/4 ts Garlic powder
1/8 ts Dried thyme leaves
1 cn (14 1/2 oz) ready-to-serve chicken broth
1 cn (10 3/4 oz.) condensed cream of chicken & broccoli soup; 98% Fat Free, with 30% less sodium
1/2 c Milk
3 tb All-purpose flour
1 pk (9 oz) Green Giant Harvest Fresh Cut Broccoli; thawed

1. In 3 1/2 to 4-quart slow cooker slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.

2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.

3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.

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