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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 1 (49 ounce) can chicken broth
- 1 onion, chopped
- 2 large potatoes, peeled & cut into 1/2 dice (about 1 1/4 lbs)
- 14 cup all-purpose flour
- 2 teaspoons dried dill weed
- 1 (15 ounce) can corn, drained
- 12 cup heavy cream
- 14 teaspoon garlic powder
- black pepper
- salt
- 23 cup instant mashed instant potato flakes
- 1 store bought rotisserie chicken breast, picked of meat
Method
- In an electric slow cooker, combine the broth, flour, onion, potatoes, and dill weed.
- Cover and cook on low about 5 hrs or until potatoes are just tender.
- Ladle about 2 cups potatoes and broth into a blender.
- Pulse until smooth, adding extra broth if needed.
- Return to slow cooker.
- Increase heat setting to high.
- Stir in corn, cream, garlic, pepper, potato buds, and chicken meat.
- Cover and cook on high about 10 minutes until slightly thickened.
- Season with salt to taste.
