1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
2 teaspoons garlic salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened
1/2 cup dried breadcrumbs
Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.
Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.
Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.
- To assure food is cooked evenly and done in the time range listed in the recipe, it’s important to cut the ingredients the size indicated in the recipe. Be sure not to peek during slow cooking as each time the cover is removed, enough heat is lost to add 10 to 15 minutes on to the total cooking time.
- Read more about cooking with slow cookers on Recipe Buzz® Blog.