Crock pot chicken and vegetable chowder
This is so delicious with fresh vegetables and chunks of chicken! Really comforting taste! I like to serve this with a salad and fresh warm bread or biscuits.
1 large onion; chopped
8 ounces fresh mushrooms; sliced
2 large cloves garlic; minced
1/4 cup unsalted butter
1/4 cup flour
3-4 large boneless, skinless, chicken breasts; cut into bite-size pieces
1 cup thinly sliced carrots
1 cup each fresh cauliflower and broccoli florets; can use frozen
1 cup fresh, frozen, or canned corn
6 cups home-made chicken stock, or low-sodium stock
1/2 teaspoon dried thyme
1/3 cup half and half
salt and pepper to taste
1.Melt butter in skillet. Add onions, mushrooms, and garlic, saute over medium-high heat until starting to turn brown.
2. Add flour and stir constantly, until flour is absorbed into veggies. Dump into crock-pot.
3. Add chicken pieces, carrots, cauliflower, broccoli, corn, and cover with stock.
4. Add thyme; cover and cook on low for 5 to 6 hours.
5. The last 15 minutes of cooking add half and half and salt and pepper to taste.
If this needs to be a little thicker, add a little flour and water mixed together and stir in to desired thickness.