Summer time for me is one of those times of the year where I just really don’t feel like cooking.  I do almost anything to avoid turning on the stove.  When this happened, I fell in love with my slow cooker, turn it on and leave it be!  It also became my favourite way to make soup, which this one can also double as a dip. This is an adapted version of so many recipes and a few years of trying to figure out my favourite soup from Grandma Lee’s in Saskatoon, that I used to get in my early 20’s when I worked in a law firm. Today’s Foodie Friday is Cheesy Chicken Chowder.

5 Ingredients.. yup quick and easy! You’re welcome!

1lb of cooked chicken breast.  I boil them first to make them easy to shred

2 Cans of undrained stewed tomatoes

1 Can of Cheese Soup

1 C. of Frozen Corn

Shredded Cheese.

Now you can start cooking there or like me, you can add a few more veggies, I eyeball amounts but I like to add celery, mushrooms, peppers,  and spinach.  I also like to add a lot of spices but depending on who’s eating, I may not include some, feel free to add your own.

Step 1: Add all ingredients into your Slow Cooker except the Shredded Cheese, which will be added last!

Step 2:  Cover and cook on low heat for 4-5 hrs or on high for 2hrs.  Sprinkle each serving with shredded cheese.  Makes roughly servings.

I like to eat it as is with a soft fresh baked buttered bun for dipping, however this tastes amazing in a sourdough bread bowl or I then used to eat it as left overs as a dip with nacho chips, or could use bread sticks.

Happy Friday! Good Eats!

ps.. image below is not how soup looks but is very similar!

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