Calico Chicken Chowder Crock Pot
Experience comfort in every spoonful with this hearty and vibrant Calico Chicken Chowder Crock Pot recipe! Packed with tender shredded chicken, creamy broth, and a rainbow of vegetables like potatoes, carrots, corn, and red bell pepper, this slow-cooker meal is as visually stunning as it is satisfying. Infused with rich flavors from garlic, dried thyme, paprika, and a hint of bay leaf, this chowder achieves a velvety texture with the addition of a homemade roux blended seamlessly into the mix. Perfect for busy weeknights or cozy winter evenings, this one-pot dish requires minimal prep and delivers maximum flavor. Serve it hot with crusty bread or crackers for a comforting and wholesome meal the whole family will love.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 cups Chicken broth
- 3 medium Potatoes
- 2 pieces Carrots
- 2 pieces Celery stalks
- 1 cup Corn kernels (frozen or canned)
- 1 medium Red bell pepper
- 1 medium Onion
- 2 teaspoons Minced garlic
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 piece Bay leaf
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Dice the carrots, celery, bell pepper, and onion into small pieces.
Place the chicken breasts at the bottom of the crock pot.
Add the diced potatoes, carrots, celery, bell pepper, onion, corn kernels, and minced garlic into the crock pot.
Pour the chicken broth over the ingredients. Add the salt, black pepper, thyme, paprika, and bay leaf. Stir gently to combine.
Cover the crock pot with the lid and cook on low heat for 4 to 5 hours until the chicken is fully cooked and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Slowly whisk in the heavy cream to the roux and cook until the mixture thickens, about 2 minutes.
Pour the creamy mixture into the crock pot and stir well to combine with the soup base.
Cook the chowder on low heat for an additional 30-45 minutes to allow the flavors to meld and the soup to thicken.
Remove the bay leaf before serving. Ladle the Calico Chicken Chowder into bowls and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5870 mg | 255% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 40.8 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5799 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
