Creamy Crockpot Chicken Chowder Recipe

This Creamy Crockpot Chicken Chowder is made with tender, hearty white-meat chicken and shreds of potatoes.

It's that steamy, warm, rich, creamy, keep-you-toasty-because-it’s-negative-twenty-degrees-outside chowder.

- corn kernels - onions - potatoes - mushroom soup - bacon bits - chicken breasts

INGREDIENTS:

Combine all ingredients except chicken breasts in your slow cooker, stirring to mix thoroughly and to break up any clumps of vegetables.

1

Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.

2

Cook on low (6-8 hours), or on high (5 hours).

3

Just before serving, use two forks to shred chicken and then return chicken to soup in slow cooker.

4

Serve soup sprinkled with cheese or parsley, if desired. Can be served in large, hollowed-out, whole-grain rolls as bread bowls.

5

You can mix together all ingredients, except chicken, the night before cooking, and refrigerate overnight.

TIP

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