Slow Cooker Chicken Vegetable Chowder Food

SLOW-COOKER CHICKEN-VEGETABLE CHOWDER

Steps:

• In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
• Cover; cook on Low heat setting 7 to 9 hours.
• About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
• Add broth, thyme, parsley, pepper, and salt. Stir well.
• Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
• Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
• Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

SLOW-COOKER HERBED CHICKEN AND VEGETABLES

Steps:

• In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
• Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

CHICKEN VEGETABLE CHOWDER

Steps:

• In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
• When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
• Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
• Stir in the sour cream and serve.

SLOW COOKER CHICKEN AND VEGETABLES RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place sliced onion in the bottom.
• Top with carrots and sliced red potatoes.
• Season with salt and pepper, as desired.
• Pour chicken broth on top then season with dried thyme and minced garlic.
• Heat olive oil in a pan over medium-high heat.
• Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned.
• Place chicken on top of vegetables.
• Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
• Garnish with fresh thyme before serving.

SLOW-COOKER CHICKEN BREASTS AND VEGETABLES

Steps:

• Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
• Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).

CHICKEN VEGETABLE CHOWDER

Steps:

• Combine all ingredients except broccoli, milk, salt and pepper in slow cooker. Cover and cook on low 6-8 hours, adding broccoli and milk during the last 20 minutes. Season to taste with salt and pepper.