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| CHICKEN AND VEGETABLE CHOWDER | |||
| 1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces 1 (10 oz.) pkg. frozen broccoli cuts 1 cup sliced carrots 1/2 cup chopped onion 1/2 cup whole kernel corn 1 (4 1/2 oz.) jar sliced mushrooms, drained 2 cloves garlic, minced 1/2 tsp. dried thyme leaves 1 (14 1/2 oz.) can chicken broth 1 can condensed cream of potato soup 1/3 cup half-and-half |
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| Combine all ingredients except half-and-half in slow cooker. Cover and cook on Low for 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half-and-half. Turn to High; cover and cook 15 minutes or until heated through. 1/2 cup shredded Swiss or Cheddar cheese can be added. Add to thickened broth, stirring over Low heat until melted. | |||