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

SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Slow-Cooker Chicken and Barley Risotto with Edamame image

"Time-consuming" come to mind when you hear "risotto?" Not with this simple slow cooker recipe of chicken breasts, barley and green soybeans. Make it your way with the easy variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 9

Number Of Ingredients 10

Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
3 medium onions, chopped (1 1/2 cups)
1 1/4 cups uncooked pearl barley
1/2 cup shredded carrot
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag), thawed
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
Cover; cook on Low heat setting 4 to 5 hours.
In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 Cup), Sodium 690 mg, Sugar 2 g, TransFat 0 g

SLOW-COOKER CHICKEN-CORN CHOWDER

Slow-Cooker Chicken-Corn Chowder image

Our savory chowder-chock full of chicken, corn, potatoes and green chiles-is simmered to perfection in your slow cooker.

Provided by By Arlene Cummings

Categories Entree

Time 4h35m

Yield 12

Number Of Ingredients 20

Ingredients

6 boneless skinless chicken thighs, cut into 1-inch cubes
3 large new potatoes, peeled, cut into 1-inch cubes
3 carrots, chopped
3 celery stalks, chopped
1 red bell pepper, seeded, chopped
1 leek, cleaned, chopped, if desired
1 small onion, chopped (1/3 cup)
3 cups frozen corn (from two 12-oz bags)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (3 oz) cream cheese, cut into cubes
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups milk
1 cup sherry wine
3 tablespoons butter
1 tablespoon sugar
1/2 cup whipping cream
2 tablespoons cornstarch
Salt and pepper to taste
1 lb crumbled cooked bacon, if desired for garnish
1/2 cup chopped fresh parsley, if desired for garnish

Steps:

In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 8 g, TransFat 0 g

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