Chicken-Vegetable Chowder

Chicken-Vegetable Chowder 4 Points

Serving Size : 5

1 pound boneless skinless chicken thighs -- cut in 1" pieces

1 cup fresh baby carrots, cut in halves -- lengthwise

1 cup sliced fresh mushrooms

1/2 cup chopped onion

1/2 cup water

1/4 teaspoon garlic powder

1/8 teaspoon dried thyme leaves

1 14 1/2oz can ready-to-serve chicken broth

1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free, with 30% less sodium

1/2 cup milk

3 tablespoons all-purpose flour

1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.

5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g