Chicken and Vegetable Chowder

Name: Chicken and Vegetable Chowder
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 serving(s)
Ingredients: 1 lb chicken breast, cut into 1-inch pieces; 14 1/2 ounces frozen carrots; 14 ounces frozen broccoli; 14 ounces frozen corn; 6 ounces sliced mushrooms; 1 (14 1/2 ounce) can chicken broth; 1 (10 3/4 ounce) can cream of potato soup; 1/2 cup chopped onion; 1 teaspoon minced garlic; 1/2 teaspoon dried chives; 1/3 cup half-and-half cream; 1 tablespoon butter

Submitted by Chef #1232872

"My mother in law tried this out on us once and I loved it. She hasn't made in since but I have been making it for years now. I've modified it with mostly frozen vegetables instead of canned to reduce the sodium. If I want to make it on a weekday without getting up early, I just throw all the frozen ingredients in the crock pot the night before and leave it on my counter with the crock pot off, and then when I come out in the morning, it's still cold. So easy, and really yummy with biscuits."

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Ready In:: 5hrs 20mins
Ingredients:: 12
Serves:: 8

ingredients

1 lb chicken breast, cut into 1-inch pieces
14 ¹⁄₂ ounces frozen carrots
14 ounces frozen broccoli
14 ounces frozen corn
6 ounces sliced mushrooms
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of potato soup
¹⁄₂ cup chopped onion
1 teaspoon minced garlic
¹⁄₂ teaspoon dried chives
¹⁄₃ cup half-and-half cream
1 tablespoon butter

directions

Combine all ingredients except half & half in a large crock pot. Cover and cook on low for 5 hours or until chicken is no longer pink.
Stir in half & half. Turn to high. Cover and cook 15 minutes or until heated through.