Chicken Vegetable Chowder

1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 c fresh baby carrots, cut in half lengthwise
1 c. sliced fresh mushrooms
1/2 c. chopped onion
1/2 c. water
1/4 tsp, garlic powder
1/9 tsp. dried thyme leaves
1 can ready to serve chicken broth (141/2 oz.)

1 can condensed cream of chicken and broccoli (103/4 oz.) (98% fat free, low sodium)
1/2 c. milk
3 tbsp. all-purpose flour
1 pkg. frozen cut broccoli, thawed

In 31/2 to 4-quart Crockery Pot combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Mix well.

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

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

Yield: 5 servings (11/2 cup each)

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