©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Crock Pot Chicken and Vegetable Chowder

Crock Pot Chicken and Vegetable Chowder (serves 6)

1 pound boneless skinless chicken breast cut into 1 inch pieces
10 oz frozen broccoli
14 oz chicken stock
1 can condensed cream of potato soup
1 cup carrot, sliced
1 (4 oz) can of mushrooms, drained
1/2 cup onion chopped
1/2 cup frozen whole kernel corn
2 cloves garlic, minced
1/2 tsp thyme
1/3 cup half and half

combine all ingredients except half and half in the crock pot.

Cover and cook on low for 5 hours or until chicken is no longer pink in the center.

Stir in half and half turn to hight, cover and cook for 15 minutes.

I totally forgot to say!!! Victoria was reading through my cookbook and reading the ingredients out loud and said that this recipe sounded good and she put a yellow sticky note on the page. She asked me to make it today.

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