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**Slow Cooker Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder

  • Cooking Time:

    5–6 hours
  • Servings:

    8

Ingredients

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 facebook.com

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

XOXO,

Jenn

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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Jaclyn
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Jaclyn

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?

Kelly
Guest
Kelly

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!

Sarah
Guest
Sarah

Hi,

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.

Thank!!

kelley
Guest
kelley

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

Leigh
Guest
Leigh

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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