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Chicken-Vegetable Chowder

Chicken-Vegetable Chowder


1 pound boneless skinless chicken thighs -- cut in 1" pieces 
1 cup fresh baby carrots, cut in halves -- lengthwise 
1 cup sliced fresh mushrooms 
1/2 cup chopped onion 
1/2 cup water 
1/4 teaspoon garlic powder 
1/8 teaspoon dried thyme leaves 
1 14 1/2oz can ready-to-serve chicken broth 
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free, with 30% less sodium 
1/2 cup milk 
3 tablespoons all-purpose flour 
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed


1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.

2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.

3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. 5(1 1/2-cup)servings.

Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.

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