This simple recipe for Creamy Crockpot Chicken Chowder, seasoned with dill and basil, is classic, easy, and delicious.

See Also

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A Chicken in Every (Crock) Pot

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Ingredients

• 1-1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
• 1 tsp. garlic pepper
• 8 new potatoes, cut into fourths
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups baby carrots
• 1 tsp. dried dill weed
• 1/2 tsp. dried basil leaves
• 15 oz. can corn, drained
• 2 cups chicken broth
• 1 cup light cream
• 3 Tbsp. cornstarch

• Prep Time: 25 minutes
• Cook Time: 480 minutes

• Total Time: 505 minutes
• Yield: 6 servings

Preparation

Sprinkle chicken with garlic pepper and place in a 4-5 quart crockpot. Add remaining ingredients except half and half and cornstarch. Cover crockpot. Cook on low for 6-8 hours or until chicken is thoroughly cooked and vegetables are tender.
In small bowl, combine light cream with cornstarch and mix with wire whisk. Stir into the chowder and mix well until blended. Cover crockpot again and cook on high for 30 minutes until thickened.