SLOW COOKER CHICKEN CHOWDER

3 boneless skinless chicken breasts, cut into chunks
2 cups (500 mL) cubed red potatoes
1 1/2 cups (375 mL) sliced carrots
1 cup (250 mL) sliced celery
1 cup (250 mL) chopped onion
1 clove garlic, finely chopped
2 cans (10 oz / 284 mL each) chicken broth
1 can (14 oz / 398 mL) kernel corn, drained
1/2 tsp (2 mL) dill weed
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) salt
3 tbsp (40 mL) flour
1 cup (250 mL) light cream (10%)

Combine first 11 ingredients (chicken through salt) in a slow cooker. Cover and cook on low heat setting for 6 - 7 hours or until chicken is cooked through and vegetables are tender. Increase to high heat setting. Whisk together flour and cream until smooth. Stir into chowder. Cover and cook for 30 minutes or until chowder is thickened. Serves 4 - 6.

 
Last updated on February 15, 2019