Chicken-Vegetable Chowder (4 Points) Recipe By :Pillsbury Classic Cookbooks 2/98 - 4 Points Serving Size : 5 1 Pound boneless, skinless chicken thighs--cut in 1" pieces 1 Cup fresh baby carrots -- cut in halves lengthwise 1 Cup sliced fresh mushrooms 1/2 Cup chopped onion 1/2 Cup water 1/4 Teaspoon garlic powder 1/8 Teaspoon dried thyme leaves 14 1/2 ounces ready-to-serve chicken broth -- (1 can) 10 3/4 ounces Half Fat Cream of Broccoli Soup, Condensed 1/2 Cup milk 3 Tablespoons all-purpose flour 9 ounces Green Giant Harvest Fresh Cut Broccoli -- thawed In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. Serves 5
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