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Crock Pot Chicken Chowder

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“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.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 29.58 ml butter
  • 680.38 g chicken tenders, cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 473.18 ml frozen corn or 473.18 ml canned corn
  • 2 (609.51 g) can cream of potato soup or 2 (609.51 g) can cream of celery soup or 2 (609.51 g) can cream of chicken soup
  • 354.88 ml chicken broth
  • 4.92 ml dried dill
  • 118.29 ml half-and-half (can use milk)

Directions

  1. Note:.
  2. I 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. Melt butter in large skillet.
  4. Add chicken and cook until browned.
  5. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
  6. cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
  7. Turn off heat.
  8. Stir in half and half.

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