- 1.5 pounds chicken breast meat cut into ½ in. pieces
- ½ onion, chopped
- 2 garlic cloves, minced
- 4 celery ribs, cut fine
- 3 carrots, sliced
- 2 c. frozen corn kernels
- 2 cans cream of potato soup
- 1 can low-sodium chicken broth
- 1 tsp. dried dill
- 1 tsp curry powder (optional – this isn’t enough to make it taste like curry, but does add a depth and richness to the flavor that I love for chowder)
- pepper to your liking
- ½ c. fat-free half and half
Using a little cooking spray, brown the chicken breast pieces with onion and garlic in a skilled over med-high heat. Put in slow cooker. Next add celery and carrots to pan and sauté with a little water for a few minutes until just tender, then add to slow cooker. Next add corn, soup, broth, curry, pepper, and dill to slow cooker. Cook on low for 5-6 hours, stirring ingredients together after half the time. During the last 10 minutes, stir in half and half.
(Taken from justamomha.com)
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