Save on Pinterest

Chunky Creamy Chicken Soup

I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. —Nancy Clow, Mallorytown, Ontario
  • Total Time
    Prep: 15 min. Cook: 4-1/2 hours
  • Makes
    7 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
  • 2 teaspoons canola oil
  • 2/3 cup finely chopped onion
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 cup frozen corn
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1-1/2 cups chicken broth
  • 1 teaspoon dill weed
  • 1 cup frozen peas
  • 1/2 cup half-and-half cream

Directions

  • In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn.
  • In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours .
  • Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
Nutrition Facts
1 cup: 229 calories, 7g fat (3g saturated fat), 66mg cholesterol, 629mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 24g protein.

Recommended Video