Crockpot Country Chicken Chowder


	Crockpot Country Chicken Chowder


	Chicken breasts browned in butter and combined in crockpot with half-and-half, chicken broth, cream of potato soup, corn, onion, celery, peas, carrots and seasonings.

	Ingredients -

	1 1/2 pounds Boneless, Skinless Chicken Breast Halves 2 tablespoons Butter 2 (10 ounces each) cans Cream of Potato Soup 1 (14 ounces) can Chicken Broth 1 (8 ounces) package Frozen Whole Kernel Corn 1 medium White Onion, sliced 2 ribs Celery, sliced 1 (10 ounces) package Frozen Peas and Carrots, thawed 1/2 teaspoon Dried Thyme Leaves 1/2 cup Half-and-Half Cream

	Preparation:

	1. In a large skillet, over medium heat. Brown chicken breasts in butter. 2. Cut breasts into 1-inch chunks. 3. Add chicken breast, cream of potato soup, chicken broth, frozen whole kernel corn, white onion, celery, frozen peas and carrots, and thyme to crockpot. 4. Cover crockpot, set to low and cook 3-4 hours. 5. Turn off crockpot, stir in half and half. 6. Wait 10 minutes before serving.

	Variations and Recipe Ideas:

Cooking Tip

Cream of Potato Soup

Add 1 teaspoon vegetable oil to saucepan. Saute 1 chopped medium onion, 1 chopped stalk celery, 2 tablespoons salt, 1 tablespoon parsley flakes, until tender. Add 4 diced medium potatoes, and 2 cups water or chicken broth. Stir occasionally until potatoes are tender. Add water if necessary. In small bowl, stir 2 tablespoons flour into 1/2 pint sour cream. Blend and stir into potato soup. Stir constantly until thickened. Add ½ stick of butter. Bring to boil and serve.

Cooking Tip

Frozen Peas and Carrots

Substitute fresh local or garden grown peas and carrots for the frozen called for in this chowder recipe.