Crock Pot Chicken Chowder

Total Time
3hrs 10mins
Prep
10 mins
Cook
3 hrs

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

Nutrition
  • 29.58 ml butter
  • 680.38 g chicken tenders, cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 473.18 ml frozen corn or 473.18 ml canned corn
  • 2 (609.51 g) can cream of potato soup or 2 (609.51 g) can cream of celery soup or 2 (609.51 g) can cream of chicken soup
  • 354.88 ml chicken broth
  • 4.92 ml dried dill
  • 118.29 ml half-and-half (can use milk)

Directions

  1. Note:.
  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. Melt butter in large skillet.
  4. Add chicken and cook until browned.
  5. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
  6. cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
  7. Turn off heat.
  8. Stir in half and half.
Most Helpful

5 5

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!!

5 5

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!

5 5

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! :)