Tuesday, January 23, 2024

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

file photo


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