Chicken and Vegetable Chowder |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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My mother in law tried this out on us once and I loved it. She hasn't made in since but I have been making it for years now. I've modified it with mostly frozen vegetables instead of canned to reduce the sodium. If I want to make it on a weekday without getting up early, I just throw all the frozen ingredients in the crock pot the night before and leave it on my counter with the crock pot off, and then when I come out in the morning, it's still cold. So easy, and really yummy with biscuits. Ingredients:
1 lb chicken breast, cut into 1-inch pieces |
14 1/2 ounces frozen carrots |
14 ounces frozen broccoli |
14 ounces frozen corn |
6 ounces sliced mushrooms |
1 (14 1/2 ounce) can chicken broth |
1 (10 3/4 ounce) can cream of potato soup |
1/2 cup chopped onion |
1 teaspoon minced garlic |
1/2 teaspoon dried chives |
1/3 cup half-and-half cream |
1 tablespoon butter |
Directions:
1. Combine all ingredients except half & half in a large crock pot. Cover and cook on low for 5 hours or until chicken is no longer pink.
2. Stir in half & half. Turn to high. Cover and cook 15 minutes or until heated through.
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