Slow Cooker Chicken Chowder
Miz Helen's Kitchen
Ingredients
3 cups chicken breast, cut into bite size pieces
2-1/2 cups red potatoes, peel on, quartered
1-1/2 cups white potatoes, peel on, quartered
1 large onion, chopped large
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon pepper
2 tablespoons Herbs de Provence
4 cups chicken broth
2 tablespoons chicken base
1 (12 ounce) package frozen peas and carrots (mix)
1 (12 ounce) package frozen corn
1 (8 ounce) package cream cheese, chopped
1/2 cup butter
2 cups half and half
3 tablespoons corn starch
fresh parsley, for garnish
1 fresh lemon
Directions
Place the chopped chicken breast, quartered potatoes, chopped onions, chopped garlic,salt, pepper, Herbs de Provence. Stir well making sure it is all mixed together.
Add the chicken base to the chicken broth then pour the mixture over the chicken mix.
Cover the cooker and cook for 3-1/2 hours on high or 5-1/2 hours on low.
Mix the corn starch with 1/2 cup of the half and half. set aside.
Remove the cover for the final additions.
Mix in the chopped cream cheese then add the peas and carrots mix, and the frozen corn.
Add the butter and stir well until the cheese and butter have melted.
Add the corn starch mix and stir well, gradually adding the remainder of the half and half.
Place the cover back on the cooker and cook for 30 to 45 minutes longer to complete the soup.
Keep warm until serving and garnish with fresh parsley.
Right before serving squeeze the juice of 1 lemon over the soup.
Enjoy!