1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
2 teaspoons garlic salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened
2 tablespoons Land O Lakes® Butter
1/2 cup dried breadcrumbs
Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.
Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.
Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.