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Home
> Recipes > Low Carb Crockpot > Creamy Chicken Chowder
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Creamy Chicken Chowder
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into 1/2- inch pieces
- 1 11-ounce can whole kernel corn with sweet peppers, drained
- 1 103/4-ounce can condensed cream of potato soup
- 1 4-ounce can diced green chile peppers, undrained
- 2 tablespoons snipped fresh cilantro
- 1 1/4-ounce envelope taco seasoning mix
- 3 cups chicken broth
- 1 8-ounce carton dairy sour cream
- 1/2 of an 8-ounce package cheese spread with jalapeno peppers, cubed
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Prep: 20 Minutes
Cook: Low 4 to 6 Hours, High 2 to 3 Hours; Stand: 5 Minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 31/2 or 4-quart slow cooker combine chicken, corn, soup, undrained chile peppers, cilantro, and taco seasoning mix. Stir in broth.
- Cover and cook on low-heat setting for 4-6 hours or on high-heat setting for 2 to 3 hours.
- Sitr about 1 cup of the hot soup into the sour cream. Stir sour cream mixture and cheese into the mixture in cooker; cover and let stand 5 minutes. Whisk until combined.
Nutrition Facts per serving: 264 cal., 6 g total fat (2 g sat. fat), 33 mg chol., 908 mg sodium, 32 g carb., 3 g fiber, 22 g pro.
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