Chicken-vegetable chowder

Yield: 5 Servings

Measure Ingredient
1 pounds Boneless skinless chicken thighs; cut in 1\" pieces
1 cup Fresh baby carrots; cut in halves lengthwise
1 cup Sliced fresh mushrooms
½ cup Chopped onion
½ cup Water
¼ teaspoon Garlic powder
⅛ teaspoon Dried thyme leaves
1 can (14 1/2 oz) ready-to-serve chicken broth
1 can (10 3/4 oz.) condensed cream of chicken & broccoli soup; 98% Fat Free, with 30% less sodium
½ cup Milk
3 tablespoons All-purpose flour
1 pack (9 oz) Green Giant Harvest Fresh Cut Broccoli; thawed

1. In 3½ to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.

2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.

3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.

5(1 ½-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4 MC Formatted by Sue B 5/31/98 and submitted to WW forum. NOTES : Kitchen Tip: To facilitate cleanup, spray the interior of the slow cooker with nonstick cooking spray. It will help foods resist sticking during the extended cooking time.

Recipe by: Pillsbury Classic Cookbooks 2/98 - 4 Points Posted to EAT-LF Digest by "Koula Smith" <tselectr@...> on Nov 18, 1998, converted by MM_Buster v2.0l.

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