Written by Contributing Writer, Ashley @ Pioneer Momma
Happy New Year, Everyone! I have been throughly enjoying some family time over the holidays and haven’t gotten much back into blogging just yet. But Ashley is here again with another wonderful recipe. As cold as it has been in some areas of the country, I think we could all use something warm and toasty to fill our bellies! Thanks, Ashley!!
Ever start out making a meal that ends up completely different than you’d thought it would? This happened to me recently, while I was attempting some creamy crock pot chicken. I had sides planned out and everything. Lo and behold, it ended up a whole new dish! The end result is more of a chowder-type soup, but with chunky carrots and a whole chicken thigh. Because it’s made in the crock pot, the chicken stays moist and delicious, and can easily be broken up with a spoon. The meal gained the title “accidental chowder”, since that’s what the family kept calling it. It is definitely a favorite around here now!
You can totally make this using homemade cream soups, but for ease of recipe, I’m going to tell you the sizes in the standard cans. If you’re using your own soups, just make sure to use the same amount. Easy!
Here’s what I did…
6 chicken thighs (can be either boneless/skinless or regular. I’ve tried both, and they both taste equally as delicious. Only difference would be less fat without the skin.)
1 10.75 ounce can cream of mushroom soup
1 10.75 ounce can cream of potato soup
1 1/2 cup whole kernel corn
1 Tbsp minced garlic
salt and pepper to taste
1/4 tsp thyme
1/4 cup water
1. Peel and slice the carrots into bite-sized pieces. Lay on bottom of crock pot. Add corn, then place chicken thighs on top.
2. In a medium bowl, mix both soups, salt, pepper, thyme, garlic, and water. Pour over the top of chicken in crock pot. Cook on low approximately 8 hours, or high for approximately 6 hours. Enjoy!
Do you have a favorite crock pot recipe? What recipes have you tried that turned out differently than you’d expected?