Best Slow Cooker Chicken Chowder With Edamame Recipes

SLOW COOKER CHICKEN AND CORN CHOWDER

Slow Cooker Chicken and Corn Chowder image

Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth 3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
4 slices bacon, diced
2 tablespoons chopped fresh chives

Steps:

Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW-COOKER CHICKEN CHOWDER WITH EDAMAME

Slow-Cooker Chicken Chowder with Edamame image

Create a colorful Slow-Cooker Chicken Chowder with Edamame dish for later tonight. A variety of spices add flavor to this slow-cooker chicken chowder.

Provided by My Food and Family

Categories Home

Time 7h45m

Yield 8 servings, 1 cup each

Number Of Ingredients 15

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (12 oz.) frozen edamame (shelled)
2 poblano chiles, roasted, peeled and chopped
1 onion, chopped
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano leaves
1/4 tsp. ground black pepper
3 Tbsp. flour
1 cup sour cream
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
2 Tbsp. chopped fresh cilantro

Steps:

Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 to 5 min. or until lightly browned. Spoon into slow cooker sprayed with cooking spray. Add broth, edamame, chiles, onions and dry seasonings; mix well. Cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
Mix flour and sour cream until blended. Add to ingredients in slow cooker along with the zucchini; mix well. Cook, covered, on HIGH 20 to 30 min. or until sauce is thickened and zucchini is crisp-tender. Serve topped with cheese and cilantro.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g