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    You are in: Home / Recipes / Crock Pot Chicken Chowder Recipe
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    Crock Pot Chicken Chowder

    Crock Pot Chicken Chowder. Photo by Nonnie4Two

    1/2 Photos of Crock Pot Chicken Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Roxygirl in Colorado's Note:

    This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons butter
    • 1 1/2 lbs chicken tenders, cut into 1/2 inch pieces
    • 1 small onion, chopped
    • 2 celery ribs, chopped
    • 2 large carrots, chopped
    • 2 cups frozen corn or 2 cups canned corn
    • 2 (10 3/4 ounce) cans cream of potato soup or 2 (10 3/4 ounce) cans cream of celery soup or 2 (10 3/4 ounce) cans cream of chicken soup
    • 1 1/2 cups chicken broth
    • 1 teaspoon dried dill
    • 1/2 cup half-and-half (can use milk)

    Directions:

    1. 1
      Note:.
    2. 2
      I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
    3. 3
      Melt butter in large skillet.
    4. 4
      Add chicken and cook until browned.
    5. 5
      Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
    6. 6
      cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
    7. 7
      Turn off heat.
    8. 8
      Stir in half and half.

    Ratings & Reviews:

    • on April 14, 2009

      55

      Very, very delicous! The entire familiy loved it. I ususally don't take liberties with a recipe the first time I make it but after reading your instructions and the rave reviews of others I figured that this is a versatile soup and could use whatever ingredients I had on hand. For example, I used leftover cooked turkey and sauted the onions, celelry and carrots to further the cooking process (as you suggested). I added cream of chicken and cream of mushroom soups (that's what was in the cupboard), put in about 1 cup of leftover mashed potatoes, and threw in a handful of frozen peas. Then I cooked it in the crockpot on low for 4 hours. Wonderful!! This will be a recipe that is made often at our house! Thanks Roxygirl in Colorado!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2008

      55

      This is an absolutely fabulous recipe that I will make really often; also very versatile as I made some changes. I used Tyson Grilled Chicken Breast Strips, left out the onion, celery and carrots and instead used onion powder and 2 cups of frozen peas and carrots. I thought I had 2 cans of cream of potato soup but only had one so I used one can of Cheddar Cheese and one can of Cream of Potato. I had an extra potato that was going to go bad so I diced it up without peeling it and threw that in. I forgot dill, so didn't use that either... Because I wasn't using onion and was using pre-cooked chicken, I didn't sauté anything; I just threw all the ingredients (except the half and half) into the crockpot and cooked it on low for 8 hours. As one of the other ratings says, this soup really does taste like the inside of a pot pie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2007

      55

      Let me start off by saying the changes I made: I used a half of a frozen turkey breast I had in the freezer leftover from when my mom roasted a turkey breast awhile back instead of the chicken. I used frozen mixed vegetables in place of all of the vegetables listed and I used skim milk instead of the half and half and I added less than a half of a block of cream cheese. I also cooked this stove top as opposed to crockpot and it took roughly 45 minutes...I didn't really count the time. I served this with cornbread and it was a huge hit. It tasted just like the middle of a pot pie..it was thick and creamy and delicious and very filling. I will definitely be making this again and again this winter. I dont know if this recipe actually serves 8 as it served me and my mom two hearty bowls each and a small bowl for my grandma but I guess it could? I don't see it happening at my house though! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Crock Pot Chicken Chowder

    Serving Size: 1 (303 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 240.1
     
    Calories from Fat 69
    29%
    Total Fat 7.7 g
    11%
    Saturated Fat 4.0 g
    20%
    Cholesterol 66.4 mg
    22%
    Sodium 859.2 mg
    35%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.8 g
    11%
    Protein 23.6 g
    47%

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