I got this recipe from Beth over at Cooking and Crafting She is a wonderful person and love her recipes. She also has a youtube channel here. Please subscribe to her. She not only does recipes but crafts too.
1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup half and half
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened
Directions Combine all chowder ingredients except half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.
Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.
Just before serving, stir cream cheese into chowder until melted.
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