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Crock Pot Chicken Chowder

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Ingredients

Adjust Servings:
2 tablespoons butter
1 1/2 lbs chicken tenders, cut into 1/2 inch pieces
1 small onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
2 cups frozen corn or 2 cups canned corn
2 (10 3/4 ounce) cans cream of celery soup or (10 3/4 ounce) cans cream of chicken soup
1 1/2 cups chicken broth
1 teaspoon dried dill
1/2 cup half-and-half (can use milk)

Nutritional information

240.1
Calories
69 g
Calories From Fat
7.8 g
Total Fat
4.1 g
Saturated Fat
66.4 mg
Cholesterol
859.2 mg
Sodium
19.4 g
Carbs
2.1 g
Dietary Fiber
2.8 g
Sugars
23.7 g
Protein
303g
Serving Size

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Crock Pot Chicken Chowder

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    Cuisine:

    Such wonderful comfort food! As others have noted this is very versatile and can be adapted to your taste or what's on hand. I just chopped the veggies (including two red potatoes) and put them in the crockpot, topping with salt, pepper and poultry seasoning. I placed two raw boneless chicken breasts on top, then mixed the soups (cream of potato and chicken, plus broth) and poured over all. Cooked for 6 hours then removed and shredded the chicken and returned to pot. It was perfect on a cool, rainy fall day in the cabin served with hot cornbread. Yum. Thanks so much!!!

    • 210 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Crock Pot Chicken Chowder, This creamy soup is a true comfort dish for my family It has a similar flavor to a chicken pot pie If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons , Such wonderful comfort food! As others have noted this is very versatile and can be adapted to your taste or what’s on hand I just chopped the veggies (including two red potatoes) and put them in the crockpot, topping with salt, pepper and poultry seasoning I placed two raw boneless chicken breasts on top, then mixed the soups (cream of potato and chicken, plus broth) and poured over all Cooked for 6 hours then removed and shredded the chicken and returned to pot It was perfect on a cool, rainy fall day in the cabin served with hot cornbread Yum Thanks so much!!!, Very, very delicous! The entire familiy loved it I ususally don’t take liberties with a recipe the first time I make it but after reading your instructions and the rave reviews of others I figured that this is a versatile soup and could use whatever ingredients I had on hand For example, used leftover cooked turkey and sauted the onions, celelry and carrots to further the cooking process (as you suggested) I added cream of chicken and cream of mushroom soups (that’s what was in the cupboard), put in about 1 cup of leftover mashed potatoes, and threw in a handful of frozen peas Then I cooked it in the crockpot on low for 4 hours Wonderful!! This will be a recipe that is made often at our house! Thanks Roxygirl in Colorado!!


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    Steps

    1
    Done

    Note:.

    2
    Done

    use Pre-Cooked or Frozen Chicken, I Boil the Onion, Celery, and Carrots First(not the Corn) and Then Throw Them in the Crock-Pot.if I Am Cooking the Chicken Tenders, I Throw the Veggies in the Pan Afterwards, and Saute. If the Veggies and Chicken Are Pre-Cooked, You Only Have to Wait Until Soup Is Fully Heated.

    3
    Done

    Melt Butter in Large Skillet.

    4
    Done

    Add Chicken and Cook Until Browned.

    5
    Done

    Add Cooked Chicken, Onions, Celery, Carrots, Corn, Soup, Chicken Broth, and Dill to Your Slow Cooker.

    6
    Done

    Cover and Cook on Low 3 to 4 Hours or Until Chicken Is No Longer Pink and Vegetables Are Tender.

    7
    Done

    Turn Off Heat.

    8
    Done

    Stir in Half and Half.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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