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Slow Cooker Citrus Beef & Veggie Stir-Fry
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Slow Cooker Healthier Chicken Curry
**Slow Cooker Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder

  • Cooking Time:

    5–6 hours
  • Servings:



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

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. (Note: Cheryl’s recipe called for but­ter or mar­garine but I usu­al­ly use coconut oil because it has a high­er tol­er­ance for heat (less chance for burn­ing.)

    1. Trans­fer browned chick­en to a 6-Quart 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.

Option­al: Add some orange pep­pers to add more col­or along with the car­rots! YUM!

Hap­py Crock­ing!

Pro­vid­ed by Cheryl C. via

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Crock Pot Chicken Corn Chowder

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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HI! Was going to make this for din­ner tonight until I got busy and real­ized I for­got to start it! How long would you cook it for if you did it on HIGH?


This recipe is WONDERFUL!!!! I’m going to try it with left­over turkey as well. Any thoughts on that? I hope it will still be as deli­cious as it is with chick­en!



I was won­der­ing if you have any oth­er ways to make it sub­sti­tut­ing out the cream of pota­to soup with a home made ver­sion?? I’m tru­ly try­ing to stay away from the con­densed soups and make things more from home so i know what i’m mak­ing and feed­ing to my fam­i­ly.



I am going to use real pota­toes and use instant pota­toes as a thick­en­ing base for the broth instead of the cream of pota­to soup


Was won­der­ing how the recipe turned out using pota­toes and instant flakes. I am not using the canned soup any­more.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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