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Crockpot Chicken Corn Chowder

I received this Fond Bone Broth free for purposes of my review. All opinions are my own.

As we head into the end of our school year, my schedule becomes hectic. And I resort to easy or crockpot meals a lot more often just to keep up with everyone’s end of year schedules and activities.

Fond Bone Broths are super flavorful and great for you! So, cooking with them is incredibly easy, because the seasonings I need are already there!

Crockpot Chicken Corn Chowder

3 jars Fond Bone Broth Tumeric, Thyme, Black Pepper broth
2 lbs boneless, skinless chicken
1 bag of frozen corn
4oz cream cheese
1/4 cup water
2 Tbsp corn starch

  1. Place bone broth, chicken, and frozen corn in crockpot. Cook on low for about 6 hours
  2. Shred chicken and add 4oz cream cheese
  3. While cream cheese is melting, stir together 1/4 cup water and the corn starch
  4. Add corn starch and water to the crockpot and stir until everything is mixed and slightly thickened.

If you want to make this a little more southwestern you could toss in some black beans, green chiles, or tomatoes – but in the interest of keeping everyone in my family happy, I didn’t add these in.

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Food Friday – Crockpot Vegetable Soup

I’ve been on a soup/stew kick this past couple of weeks. Mainly because we’re super busy and it’s easy to toss everything in the crockpot before heading out the door for the day. And then supper is ready when I get home!

For this vegetable soup, you can toss in just about any vegetable if you don’t like the veggies I used.

Crockpot Vegetable Soup

2 Large Tomatoes – cut in chunks
Handfull Chopped Cauliflower
4 Sliced carrots
1 Beet peeled and grated
3 Radishes sliced (I’ve noticed the spicier the raw radish, the sweeter it is cooked)
1 Cup chopped greens (I used swiss chard)
2 Cups chicken broth or chicken soup base
1 Cup cooked meat (I had some leftover hamburger and pork chops that I cut up and put in)

Put all ingredients in the crockpot. Add extra water to full cover vegetables if needed. Cook on low 6 to 8 hours.

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Food Fridays – Vegetable Beef Stew

Vegetable Beef Stew

1 lb Beef Stew Meat
5 carrots – sliced in rounds
2 green onions – sliced
4 stalks celery – sliced in 1/4 in pieces
5 leafs swiss chard – broken in small pieces
2 cups beef stock
2 Tbsp corn starch
Water

Place stew meat, carrots, green onions, celery, swiss chard, and beef stock in crock pot on low for 6 – 8 hours. About 30 minutes before serving, mix 1 cup water with the 2 Tbsp cornstarch and pour mixture into the crockpot. Stir well and let cook for about 30 minutes more or until slightly thickened.