I have been really trying to up my mom-game this past week. My goal was to have dinner ready for my family most nights, and not have to order in or go to a restaurant.
My inspiration came while I was reading back through some of my ancient blog posts, and came across one where I made 12 pounds of chicken in one night (don’t judge my terrible photo!) while I had a 3 week old Baby L in a baby carrier. Seriously, what was I thinking?! Shouldn’t I have been sleeping or something? I had a 14 month old and a 3 week old. Jeez.
Anyway, back to upping my mom stats…. Basically, if I could cook back then, I better be makin’ some awesome dinners now!
I was taking inventory of my fridge one day this week, to find out what food needed to be cooked before it had to be tossed. So, that’s what I threw into this meal, and it turned out pretty fabulous, if I do say so myself. Not to mention, I get a Gold Star for being really resourceful with the food in our fridge.
The whole family enjoyed this dinner, and it will go down in history as “The Day Without Any Leftovers”, which makes me one very happy mama!
Actually, I’m lying, the only leftovers that remained were sent over to my 91 year old Grandma, who exclaimed how delicious the food was…followed by some sort of sweet statement about how she “didn’t know Melissa even knew how to cook”. I’m going to ignore that since she was just at my home for Thanksgiving, where I cooked a huge feast from scratch…but I digress…
So, to make your family the happiest people ever, too, here’s what you’ll need:
Crock Pot Chicken Corn Chowder Recipe
– 6 Boneless skinless chicken breasts (I used thawed – they’re covered in all of the stuff in the pic above, but I promise they’re under there!)
– approximately 2 cups of broccoli
– 1 can of whole kernel corn
– 4 strips of bacon (cooked and crumbled)
– 4 medium potatoes (diced)
– 1 package of cream cheese
– 1 cup of milk (plus 2 more cups of milk later!)
– 1 cup shredded cheddar cheese
-2 cups of water
Throw all ingredients into your slow cooker (except for the extra milk, water, and shredded cheddar cheese). Let it cook on high for 2-3 hours depending on your heat settings.
I had mine on low for 1 hour, then on high for 2 hours. Why? Because I accidentally put it on low instead of high to begin with, then switched once I realized! Typical Melissa mistake 🙂
Check on the progress of your meal after that time. Then, stir the food to thoroughly mix. Use a fork to shred the chicken until completely shredded and mixed in with other ingredients.
The food will look like the picture above. This is where you’ll add in the extra 2 cups of milk, 2 cups of water, and shredded cheddar cheese.
Mix up the corn chowder and recover the slow cooker. Let it simmer for about 20 more minutes on high.
Enjoy this delicious corn chowder over bread or in a bowl.
Served over mini bread bowls would be perfect for a party, and surely please your guests.
If you’re just looking to please your belly, pour the chowder into a bowl and get to work!
FYI – I chose the mini bread bowls because I like carbs a little too much.