Crock Pot Chicken-Vegetable Chowder

• 1 lb boneless skinless chicken thighs (cut in 1-inch pieces)
• 1 cup fresh baby carrots, cut in halves (lengthwise)
• 1 cup sliced fresh mushrooms
• 12 cup chopped onion
• 12 cup water
• 14 teaspoon garlic powder
• 18 teaspoon dried thyme leaves
• 14 12 ounces ready-to-serve chicken broth
• 10 34 ounces condensed fat free low-sodium cream of chicken and broccoli soup (98% Fat Free, with 30% less sodium)
• 12 cup milk
• 3 tablespoons all-purpose flour
• 1 (9 ounce) packagegreen giant harvest fresh cut frozen broccoli (thawed)

1. In 3 1/2 to 4-quart crock pot, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7-9 hours or until chicken is no longer pink.
3. Drain fat from slow cooker.
4. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
5. Add soup mixture and broccoli to chicken mixture.
6. Cover; cook an additional 30 minutes or until broccoli is tender.

chicken, fresh baby carrots, mushrooms, onion, water, garlic, thyme, chicken broth, cream of chicken and broccoli soup, milk, allpurpose, packagegreen giant harvest

Taken from www.food.com/recipe/crock-pot-chicken-vegetable-chowder-141438 (may not work)