Slow cooker chicken chowder that is flavorful, hearty and easy.
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1 1/4 pounds boneless skinless chicken breast halves or turkey breast, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
2 (14-ounce) cans chicken broth
1 (16-ounce) package frozen mixed vegetables
2 teaspoons garlic salt
1 1/2 teaspoons dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 cup Land O Lakes® Half & Half
2 tablespoons cornstarch
1 (8-ounce) container (1 cup) onion and chive-flavored cream cheese, softened
2 tablespoons Land O Lakes® Butter
1/2 cup dried bread crumbs
Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
During last cooking hour, combine half & half and cornstarch in bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.
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. Ladle into individual serving bowls. Sprinkle each serving with 1 tablespoon topping.
- Read more about cooking with slow cookers on Recipe Buzz® Blog.
- To assure food is cooked evenly and done in the time range listed in recipe, it’s important to cut ingredients the size indicated in recipe. Be sure not to peek during slow cooking, as each time the cover is removed, enough heat is lost to add 10-15 minutes to total cooking time.
Brrr. That chill in the air can only mean one thing: It’s time to warm up with a pot of chowder. Or two. Or ten. On the stovetop or in the slow cooker, chowder is easy and filling.