Fix-It and Forget-It Slow Cooker Champion Recipes by Phyllis Good

Author:Phyllis Good
Language: eng
Format: epub
Publisher: Good Books
Published: 2016-03-07T16:00:00+00:00

Chicken Corn Chowder

Janie Steele

Moore, OK

Makes 6–8 servings

Prep. Time: 10–15 minutes (with precooked chicken)

Cooking Time: 3–4 hours

Ideal slow-cooker size: 3- or 4-qt.

2 8-oz. pkgs. cream cheese, room-temperature and cubed

2 cups evaporated milk

14½-oz. can tomatoes with green chilies

1 lb. frozen corn

4 good-sized boneless, skinless chicken thighs, cubed

12 oz. cheddar cheese, shredded, divided

salt to taste

pepper to taste

hot sauce to taste, optional

1. Grease interior of slow-cooker crock.

2. Combine cream cheese, milk, tomatoes with chilies, corn, and cubed chicken in slow cooker.

3. Cover. Cook on Low 3–4 hours, or until chicken is just cooked.

4. Ten minutes before end of cooking time, stir in ⅔ of shredded cheese. Cover. Continue cooking until cheese is melted.

5. Add salt and pepper to taste and hot sauce to taste if you wish.

6. Garnish individual serving bowls with remaining shredded cheddar cheese.

Why I like this recipe—

Here we go again with chicken and corn, but set in a creamy, cheesy broth that really works.

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