Ingredients
- 10 slices bacon, cut into 1-inch pieces
- 3 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 leek, cleaned and sliced
- 2 garlic cloves, minced
- 3 cans (14.5 oz. each) chicken broth
- 4 small red potatoes, cut into 1-inch cubes
- 1 bag (16 oz.) frozen corn kernels
- 3 boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 cup half and half
- 1/4 cup cornstarch
Directions
- Cook bacon in a large skillet over medium-high heat. Drain and chop bacon. Set aside.
- Drain bacon grease, leaving 2 Tablespoons in skillet. Add carrots and celery, cook for 4 minutes, stirring occasionally.
- Add onion, leeks and garlic to carrots and celery, cook for 3 minutes, stirring occasionally.
- Add chicken broth, potatoes, corn, chicken, thyme, salt, pepper and half of the bacon. Stir until well blended. Place in slow cooker crock.
- Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
- During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
- Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Serves: 6-8
