Slow Cooker Dill Turkey Chowder Recipes

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SLOW-COOKER DILL-TURKEY CHOWDER

Warm up with a bowl of steaming chowder that cooks by itself. All you need to do is toss the ingredients into the cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 6

Number Of Ingredients 11



Slow-Cooker Dill-Turkey Chowder image

Steps:

  • Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 7 g, TransFat 0 g

2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (15.25 oz) whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

SLOW-COOKER CHICKEN TACO CHOWDER

This no-fuss cheesy chowder, made easy with the help of your slow cooker, will have your family thanking you, once they manage to put down their spoons.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h35m

Yield 8

Number Of Ingredients 14



Slow-Cooker Chicken Taco Chowder image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
  • Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
  • Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.

Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 1 g

4 cups diced Yukon Gold potatoes (about 3 medium)
3 cups frozen corn kernels
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 medium onion, diced (1 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
6 boneless skinless chicken thighs, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 teaspoon ground red pepper (cayenne)
1 cup heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water
3 cups shredded Cheddar cheese (12 oz)
Additional shredded Cheddar cheese, sour cream, sliced green onions, as desired

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