Crockpot Chicken Potato Chowder
Potatoes and veggies slow cooked in broth while you're away, with rotisserie chicken and dairy added before serving dinner make this cheesy soup convenient comfort food.
Ingredients
- 2 lb potatoes about 4 medium potatoes
- 15 oz can corn drained
- 8 oz carrots shredded
- 2 ea onions, small or 1 large onion
- 4 cups chicken broth
- 2 tablespoon minced garlic
- 2 cups milk
- 3 tablespoon corn starch
- ½ cup sour cream
- 8 oz cheddar cheese shredded
- 2 cups rotisserie chicken
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Dice onion(s) and potatoes and add to your crockpot, along with the corn, carrots, garlic, salt, pepper, and broth.
- Turn crockpot on LOW for 8-10 hours.
- Approximately 30 minutes to 1 hour before serving, add the cooked chicken. Stir the corn starch into the milk and add the milk as well. Change crockpot setting to HIGH for thickening.
- Melt in sour cream and cheese. Serve with extra cheese on top if desired.
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Notes
To cook on high, lower cook time to 4-5 hours, or until potatoes are tender.
For stovetop cooking, boil vegetables in broth until tender, then add all but the sour cream and cheese and cook until thickened. Melt in cheese and sour cream then serve.
For instant pot cooking, cook vegetables in broth on high pressure for 8-10 minutes, after releasing pressure add in all but the sour cream and cheese and cook on saute mode until thickened. Last add cheese and sour cream and serve once melted.
Nutrition
Calories: 600kcalCarbohydrates: 50gProtein: 40gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 138mgSodium: 1484mgPotassium: 1057mgFiber: 5gSugar: 8gVitamin A: 6952IUVitamin C: 34mgCalcium: 431mgIron: 2mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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