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Ingredients
1 1/4 Pounds boneless skinless chicken thighs
8 Small new red potatoes cut into 1" pieces
1 Cup onion, chopped
1 (16 oz) Package frozen mixed vegetables
2 (14 oz) Cans chicken broth
1 1/2 Teaspoons dried marjoram leaves
1 Teaspoon garlic salt
1/2 Teaspoon dried thyme leaves
1 Cup milk
2 Tablespoons cornstarch
1 (8 oz) Container onion and chive-flavored cream cheese, softened
Topping Ingredients
2 Tablespoons butter
1/2 Cup dried breadcrumbs
Instructions
Combine all chowder ingredients except milk, cornstarch and cream cheese in crockpot. Cover and cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours or until potatoes are tender. Combine milk and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover and cook on HIGH for 15 to 30 minutes or until mixture is thickened.
Meanwhile, melt butter in 1-quart saucepan until sizzling; add breadcrumbs. Cook over medium heat, stirring constantly, until golden brown (4 to 5 minutes). Set aside. Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.
Recipe Tip
To assure food is cooked evenly and done in the time range listed in the recipe, it's important to cut the ingredients the size indicated in the recipe. Be sure not to peek during slow cooking as each time the cover is removed, enough heat is lost to add 10 to 15 minutes on to the total cooking time.