Chicken And Vegetable Chowder Recipe
This Chicken Vegetables Chowder is a perfect appetizer ! Replete with broccoli, mushrooms, corn and creamy potato soup, with thyme seasoning and garlic flavoring, this chicken breasts soup is a must for me before my favorite meals. You are welcome to comment on this Chicken Vegetables Chowder here!
Ingredients
1 pound boneless skinless chicken breasts, cut into 1 -inch pieces
10 ounces frozen broccoli cuts
1 cup sliced carrots
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup whole kernel corn
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 can (10 3/4 ounces) condensed cream of potato soup
1/3 cup half-and-half
Directions
Combine all ingredients except half-and-half in slow cooker.
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.
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.
