VEGETABLE CHOWDER SLOW COOKER RECIPES

Name: Slow-Cooker Chicken-Vegetable Chowder
Prep time: 10 min
Total time: 7 h 40 min
Yield: 5
Cuisine: French
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise; 1 cup sliced fresh mushrooms; 1 medium onion, chopped (1/2 cup); 1/2 cup water; 1/4 teaspoon garlic powder; 1/8 teaspoon dried thyme leaves; 1 can (14 oz) chicken broth; 1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium; 1/2 cup milk; 3 tablespoons all-purpose flour; 1 box (9 oz) Frozen Broccoli Cuts, thawed

SLOW-COOKER CHICKEN-VEGETABLE CHOWDER RECIPE ...

Slow-Cooker Chicken-Vegetable Chowder Recipe ... image

Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.

Provided by Betty Crocker Kitchens

Total Time 7 hours 40 minutes

Prep Time 10 minutes

Yield 5

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 can (14 oz) chicken broth
1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 box (9 oz) Frozen Broccoli Cuts, thawed

Steps:

In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
Cover; cook on Low heat setting 7 to 9 hours.
About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.

Nutrition Facts : Calories 260 , CarbohydrateContent 17 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 4 g, TransFatContent 0 g

HARVEST VEGETABLE CHOWDER RECIPE - BETTYCROCKER.COM

Harvest Vegetable Chowder Recipe - BettyCrocker.com image

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by Betty Crocker Kitchens

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, coarsely chopped (1 cup)
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

Steps:

Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Nutrition Facts : Calories 340 , CarbohydrateContent 32 g, CholesterolContent 50 mg, FatContent 2 , FiberContent 4 g, ProteinContent 17 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1610 mg

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