Slow Cooker Chicken Chowder

• 1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
• 8 small new red potatoes, cut into 1-inch pieces
• 1 large (1 cup) onion, chopped
• 1 (16-ounce) package frozen mixed vegetables
• 2 (14-ounce) cans chicken broth
• 1 1/2 teaspoons dried marjoram leaves
• 2 teaspoons garlic salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1 cup Land O Lakes Half & Half
• 2 tablespoons cornstarch
• 1 (8-ounce) container onion and chive-flavored cream cheese, softened
• 2 tablespoons Land O Lakes Butter
• 1/2 cup dried bread crumbs

1. Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker.
2. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
3. During last cooking hour, combine half & half and cornstarch in bowl until smooth; gradually stir into chicken mixture.
4. Cover; cook on High heat setting until mixture is thickened.
5. Melt butter in 1-quart saucepan until sizzling; add bread crumbs.
6. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown.
7. Set aside.
8. Just before serving, stir cream cheese into chowder until melted.
9. Ladle into individual serving bowls.
10. Sprinkle each serving with 1 tablespoon topping.

chicken, new red potatoes, onion, mixed vegetables, chicken broth, marjoram leaves, garlic salt, thyme, pepper, cornstarch, onion, butter, bread crumbs

Taken from www.landolakes.com/recipe/1617/slow-cooker-chicken-chowder (may not work)