• 2 T. butter
  • 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
  • 1/2 c. chopped onion
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn kernels
  • 2 - 10 3/4 oz. cans of cream of potato soup
  • 1 1/2 c. chicken broth
  • 1 tsp. dried dill weed
  • 1/2 c. half and half or evaporated milk

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Thanks to Cheryl C. for sharing her recipe for Slow Cooker Chicken Corn Chowder! Sounds AWESOME!

In a large skillet, melt the butter or margarine; brown chicken.

  1. Transfer chicken to the slow cooker.
  2. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender.
  3. Add the onions and celery to slow cooker, along with carrots, corn kernels, soup, chicken broth and dill.
  4. Cover. Cook on Low for 5 to 6 hours or until chicken is done and vegetables are tender.
  5. During the last 10 minutes, stir in the half and half or evaporated milk.
  6. Optional: Add some orange peppers to add more color along with the carrots! YUM!

Happy Crocking!

Provided by Cheryl C. via facebook.com

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Chicken Corn Chowder

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