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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Crock Pot Potato Chicken Chowder

Published in Recipes, Soups & Stews Author: CentraCare


  • 1 pound chicken breasts, cut into 1/2-inch cubes
  • 1/4 cup flour
  • 1 quart fat-free non-dairy creamer
  • 8 ounces fat-free shredded cheese
  • 5 tablespoons Imitation bacon bits
  • 1/2 teaspoon dried dill weed
  • Pinch of black pepper
  • 6 cups cubed potatoes


Spray a crock pot with nonfat cooking spray. In a crock pot, stir together with a whisk, the flour and non-dairy creamer until the flour is dissolved. Add the cheese, bacon bits, dill weed, black pepper, chicken, and potatoes. Stir until well mixed. Cover and cook on low for 8-10 hours.

Remove 2 cups of the potatoes and 1 cup of the broth (leave chicken in crock pot) and put them into a blender. Pulse the blender for short periods of time until the potatoes are smooth, thick, and creamy. Put the potatoes back into the crock pot and stir until well mixed. Cover and cook for another 15-20 minutes.

Yield: 7 servings (1 serving = 1 cup)

Nutritional Information Per Serving
  • Calories: 434
  • Fat: 2 g.
  • Sat. Fat: .5 g.
  • Trans Fat: 0 g.
  • Sodium: 319 mg
  • Carbs: 74 g.
  • Fiber: 2 g.
  • Protein: 29 g.