Slow Cooker Creamy Chicken Potato Chowder

Ingredients

• 1 pound (480 g) boneless and skinless chicken breasts, diced
• 8 cups diced potatoes
• 1/3 cup diced onions
• 2 cups corn kernels
• 1 large carrot, peeled and diced
• 2 cups (500 ml) low-sodium chicken broth
• 10¾ oz (375 ml) cream of chicken soup
• 1½ teaspoons freshly ground black pepper
• 1/2 teaspoon dried thyme
• 8 oz (240 g) cream cheese
• 10 oz (300 g) Velveeta cheese, cubed

Instructions

Heat 1 tablespoon olive oil in a large nonstick skillet.

Add diced chicken and cook, stirring occasionally, until lightly browned, for 3-5 minutes. Drain off excess fat and transfer cooked meat to a slow cooker.

Add the remaining ingredients, except cream cheese and Velveeta cheese.

Close the pot and cook on low-heat setting for 8-10 hours, or until vegetables and chicken are tender.

Open the lid and stir in cream cheese and Velveeta. Recover the cooker and cook, stirring occasionally, for a further 30 minutes or until cheese is melted.