Crockpot Chicken and Corn Chowder

By froggyess

Ingredients

• 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes or cooked roast chicken
• 1 onion, chopped
• 2 ribs celery, sliced (or some celery salt)
• 2 small carrots, sliced (or some frozen carrots)
• 3 potatoes, diced
• 2 cups frozen corn kernels
• 1-2 cans creamed corn
• 1 can cream of chicken soup
• 1 box chicken broth
• 1 heaping teaspoon dried dill weed
• 1 TBS dried tarragon
• 1/2 cup half and half or evaporated milk

Details

Servings 8
Adapted from southernfood.about.com

Preparation

Step 1

Add everything into crock pot except the cream. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.

During the last 10 minutes, stir in the half and half or evaporated milk.