Crock-Pot Creamy Chicken Corn Chowder
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Yield: About 10½ cups
  • 3 cups skim milk
  • 1 16-ounce bag frozen corn kernels
  • 2 cups frozen diced onions (see note)
  • 2 cups frozen shredded hash brown potatoes (sometimes labeled as country style)
  • 2 cans (14¾ ounces each) cream-style corn
  • 1 can (about 14 ounces) organic cream of mushroom soup (We like Health Valley Organic – see note)
  • ¼ cup real bacon bits (not Bac-Os)
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 1 pound chicken breast
  • shredded reduced-fat cheese, minced fresh parsley, or whole grain dinner rolls (personal bread bowls) for serving, optional
  1. Combine all ingredients except chicken breasts in your slow cooker, stirring to mix thoroughly and to break up any clumps of vegetables.
  2. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
  3. Cook on low (6-8 hours), or on high (5 hours).
  4. Just before serving, use two forks to shred chicken. Or, remove chicken from slow cooker onto a plate or cutting board and cut it into small cubes, and then return chicken to soup in slow cooker.
  5. Serve soup sprinkled with cheese or parsley, if desired. Can be served in hollowed-out, whole-grain dinner rolls as bread bowls.
Onions: For this recipe, we prefer to use frozen diced onions for two reasons. Of course, it saves the step of chopping the onions yourself. More importantly, however, the frozen onions break down better and become softer in the slow cooker, especially when cooking this soup quickly on high or for only six hours on low. You can certainly use fresh onion, chopped to equal 2 cups, if you would prefer your onions to be a bit more firm and crunchy in the final soup.

Cream of Mushroom Soup: When selecting a cream of mushroom soup, read the labels carefully, as ingredients and nutritional profiles vary widely. We recommend choosing an organic, lower fat brand such as Health Valley.

Make-ahead options: You can mix all ingredients except chicken together the night before cooking, then refrigerate overnight. Then just pour the refrigerated mixture into your slow cooker in the morning. We recommend adding the chicken in the morning when you begin cooking.

This soup makes a large batch, and refrigerates well to be reheated for additional meals later in the week. It also freezes well after cooking and can be frozen in a tightly sealed baggie or freezer container.
Recipe by Two Healthy Kitchens at