Slow-Cooker Chicken and Vegetable Chowder with Broccoli
A hearty, creamy slow-cooker chowder featuring tender chicken thighs, fresh vegetables, and broccoli in a rich, comforting broth. Perfect for busy weeknights when you want a warming, nutritious meal ready when you walk in the door. The combination of chicken broth and cream of chicken soup creates a satisfying base, while the mix of carrots, mushrooms, and onions adds depth and texture. This family-friendly recipe transforms simple ingredients into a restaurant-quality chowder with minimal hands-on time.
Ingredients
- 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 fresh mushrooms, sliced
- 1 medium onion, chopped
- ½ cup water
- ¼ teaspoon garlic powder
- ⅛ 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
- ½ cup milk
- 3 tablespoons all-purpose flourcornstarch1:2 ratiogluten-freegluten-free
mix with cold liquid first
- 1 box (9 oz) frozen broccoli cuts, thawed
Instructions
- 1
Mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth in slow cooker
- 2
Cover and cook on low heat setting for 7 to 9 hours
- 3
About 35 minutes before serving, skim fat from slow cooker
- 4
Beat soup, milk and flour with wire whisk until smooth in small bowl
- 5
Add soup mixture and broccoli to chicken mixture
- 6
Cover and cook on low heat setting 30 minutes longer or until broccoli is tender
Tips
Skim fat from the surface during cooking for a cleaner, less greasy chowder
Thaw broccoli completely before adding to prevent excess water in the final dish
Whisk the soup mixture thoroughly to prevent lumps in your chowder
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently on stovetop, adding milk if needed to restore consistency.
Can be made 1 day ahead through step 2. Add soup mixture and broccoli when ready to finish.
Serve hot with crusty bread or crackers. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip skimming fat or the chowder will be greasy
Add broccoli in final 30 minutes to avoid overcooking and mushiness
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them in the last hour of cooking to prevent them from becoming mushy. Frozen carrots and mushrooms work well.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop, stirring occasionally and adding milk if needed.
Can I freeze this chowder?
Freezing isn't recommended as dairy-based chowders can separate when thawed. Best enjoyed fresh or refrigerated for a few days.