Slow Cooker Chicken-Vegetable Chowder

 

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 sliced fresh mushrooms

1

medium onion, chopped (1/2 cup)

1/2

cup water

1/4

teaspoon garlic powder

1/8

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

1/2

cup milk

3

tablespoons all-purpose flour

1

box (9 oz) Green Giant® frozen broccoli cuts, thawed

• 1 In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
• 2 Cover; cook on Low heat setting 7 to 9 hours.
• 3 About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.