1 lb. boneless, skinless chicken breast, cubed
1 can (14 oz.) chicken broth
1 can (10.75 oz.) condensed cream of potato soup, undiluted
1 1/4 c. frozen broccoli cuts
1 c. carrots, sliced
1/2 c. corn; fresh, frozen or canned
2 garlic cloves, minced
1/2 t. thyme
1/2 c. half-and-half
Combine all ingredients except half-and-half in crock pot. Cover and cook on low 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half-and-half. Turn to high. Cover and cook 15 minutes or until heated through.
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Tips: This was a delicious soup that was easy to put together. I substituted the leftover chicken from my Roast Chicken for the chicken breasts to save time and to make two meals out of one whole chicken. (You could also use leftovers from Roasted Chicken with Veggies.) Pair this chowder with some french bread or homemade bread machine bread and your meal is complete.
Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More