Slow Cooker Chicken and Vegetable Chowder

I don’t have a lot of witty commentary to say about this soup, only that it’s awesome, all American, easy, and that I tweaked it to be a bit healthier and loaded it with extra veggies (I’m sure no one is surprised by this). Both of my boys devoured it, which is the best recommendation that I can give.

Slow Cooker Chicken and Vegetable Chowder

• 1.5 pounds chicken breast meat cut into ½ in. pieces
• ½ onion, chopped
• 2 garlic cloves, minced
• 4 celery ribs, cut fine
• 3 carrots, sliced
• 2 c. frozen corn kernels
• 2 cans cream of potato soup
• 1 can low-sodium chicken broth
• 1 tsp. dried dill
• 1 tsp curry powder (optional – this isn’t enough to make it taste like curry, but does add a depth and richness to the flavor that I love for chowder)
• pepper to your liking
• ½ c. fat-free half and half

Using a little cooking spray, brown the chicken breast pieces with onion and garlic in a skilled over med-high heat. Put in slow cooker. Next add celery and carrots to pan and sauté with a little water for a few minutes until just tender, then add to slow cooker. Next add corn, soup, broth, curry, pepper, and dill to slow cooker. Cook on low for 5-6 hours, stirring ingredients together after half the time. During the last 10 minutes, stir in half and half.

Happy Cooking!