WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, October 3, 2016

CHICKEN AND VEGGIE CHOWDER

1 lb boneless skinless chicken beasts, cut into bite-size pieces
1 can (14-oz) chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen chopped broccoli
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme
1/3 cup half-and-half cream

Combine all ingredients except cream in a slow cooker. Place lid on cooker and on low setting 5 hours or until veggies are tender and chicken is cooked through. Stir in the half-and-half. Turn cooker setting to high and cook 15 minutes or until heated through.

Yield: 6 servings


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