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Chicken and Vegetable 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.

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

Serves 6.

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