Chicken and Vegetable Chowder

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
10 oz. frozen broccoli cuts
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. whole kernel corn
1 jar sliced mushrooms, drained (41/2 oz.)
2 cloves garlic, minced

1/2 tsp. dried thyme leaves
1 can reduced-sodium chicken broth (141/2 oz.)
1 can condensed cream of potato soup (10 3/4 oz.)
1/3 c. half and half

Combine all ingredients except half and half in Crockery Pot. Cover and cook on low 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half and half. Turn to high. Cover and cook 15 minutes or until heated through.

6 servings

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