Crock Pot Chicken-Vegetable Chowder |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 5 |
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This is a delicious soup that goes nicely with your favorite homemade bread. It is only 4 WW points. Ingredients:
1 lb boneless skinless chicken thighs (cut in 1-inch pieces) |
1 cup fresh baby carrots, cut in halves (lengthwise) |
1 cup sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup water |
1/4 teaspoon garlic powder |
1/8 teaspoon dried thyme leaves |
14 1/2 ounces ready-to-serve chicken broth |
10 3/4 ounces condensed fat free low-sodium cream of chicken and broccoli soup (98% fat free, with 30% less sodium) |
1/2 cup milk |
3 tablespoons all-purpose flour |
1 (9 ounce) package green giant harvest fresh cut frozen broccoli (thawed) |
Directions:
1. In 3 1/2 to 4-quart crock pot, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7-9 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.
4. Add soup mixture and broccoli to chicken mixture.
5. Cover; cook an additional 30 minutes or until broccoli is tender.
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