Best 6 Slow Cooker Chicken Vegetable Chowder Recipes

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Slow cooker chicken vegetable chowder is hearty, comfort food that is perfect for a cold winter day. With its creamy broth, tender chicken, and a variety of vegetables, it provides a homey and delicious meal that can be prepared easily in a slow cooker. The combination of tender chicken, flavorful vegetables, and creamy broth creates a warm and inviting meal that is sure to satisfy and nourish. Whether it's for a weeknight meal or a special occasion, this slow cooker chicken vegetable chowder will surely become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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.

CHICKEN VEGETABLE CHOWDER



Chicken Vegetable Chowder image

I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.

Provided by MsLizze

Categories     Chowders

Time 9h45m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup carrot, chopped
1 medium yellow onion, chopped
1 cup celery, chopped
1 1/2 lbs red potatoes, cubed
1 tablespoon garlic
2 bay leaves
1 1/2 teaspoons cinnamon
1 1/2 teaspoons white pepper
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
1 tablespoon fenugreek seeds
1 tablespoon cilantro
8 bone-in chicken thighs
5 cups chicken stock (or vegetable stock)
2 medium zucchini, cubed
1 cup sour cream

Steps:

  • In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
  • When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
  • Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
  • Stir in the sour cream and serve.

Nutrition Facts : Calories 398.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.4, Sodium 787.1, Carbohydrate 26.3, Fiber 3.6, Sugar 7.3, Protein 23.7

SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES



Slow Cooker Chicken Vegetable Soup with Egg Noodles image

Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.

Provided by Beanie76

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 7h45m

Yield 4

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into 1-inch cubes
2 large carrots, chopped
2 stalks celery, sliced
1 green bell pepper, diced
1 teaspoon dried thyme
½ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth, or more as needed
2 ounces dried egg noodles

Steps:

  • Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
  • Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
  • Cover and cook on Low for 7 hours.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
  • When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g

SLOW-COOKER CHICKEN BREASTS AND VEGETABLES



Slow-Cooker Chicken Breasts and Vegetables image

Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.

Provided by My Food and Family

Categories     Home

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 can (14-1/2 oz.) fire-roasted diced tomatoes with garlic, undrained
1/2 lb. sliced fresh mushrooms
1 cup baby carrots, cut lengthwise in half
1 onion, cut into thin slices, separated into rings
1 small yellow pepper, cut into thin strips
1/4 cup fat-free reduced-sodium chicken broth
2 Tbsp. MINUTE Tapioca
2 Tbsp. HEINZ Balsamic Vinegar
3 cloves garlic, minced
2 bone-in chicken breasts (1-1/4 lb.), skinned, cut crosswise in half
1/4 tsp. smoked paprika
1/4 tsp. ground black pepper

Steps:

  • Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
  • Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).

Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

SLOW-COOKER CHICKEN-VEGETABLE CHOWDER



Slow-Cooker Chicken-Vegetable Chowder image

Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 5

Number Of Ingredients 12

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 can (14 oz) chicken broth
1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 box (9 oz) Frozen Broccoli Cuts, thawed

Steps:

  • In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 60 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

Tips:

  • Use a variety of vegetables. This will give your chowder a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, corn, and peas.
  • Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them for just until they are easily pierced with a fork.
  • Use a good quality chicken broth. This will make a big difference in the flavor of your chowder. If you don't have any chicken broth on hand, you can use water, but the flavor will be less rich.
  • Add some herbs and spices. This will help to give your chowder a more flavorful taste. Some good options include thyme, rosemary, sage, salt, and pepper.
  • Don't be afraid to experiment. There are many different ways to make chicken vegetable chowder. Feel free to add or omit ingredients to create a chowder that suits your own taste.

Conclusion:

Chicken vegetable chowder is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful chowder that the whole family will enjoy.

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