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1 pound boneless skinless chicken thighs, cut in 1-inch pieces
1 cup fresh baby carrots, cut in half lengthwise
1 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
14-1/2 ounce can chicken broth
10-3/4 ounce can condensed cream of chicken soup, 98 percent fat free
10-3/4 ounce can condensed cream of broccoli soup, 98 percent fat free
1/2 cup milk
3 tablespoons all-purpose flour
9 ounce package fresh cut broccoli, frozen

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 and 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 soups, milk and flour. Beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover and cook an additional 30 minutes or until broccoli is tender.

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