Crock Pot Chicken Veggie Chowder

• 1 lb boneless skinless chicken thighs, cut in 1 inch pieces
• 1 cup fresh baby carrots, cut in halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 12 cup water
• 14 teaspoon garlic powder
• 18 teaspoon dried thyme leaves
• 1 (14 ounce) can ready-to-serve chicken broth
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 12 cup milk
• 3 tablespoons all-purpose flour
• 1 (10 ounce) package frozen broccoli

1. In slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7 to 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 thighs, fresh baby carrots, mushrooms, onion, water, garlic, thyme, readytoserve chicken broth, condensed cream, milk, allpurpose, frozen broccoli

Taken from www.food.com/recipe/crock-pot-chicken-veggie-chowder-58352 (may not work)