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Slow-Cooker Chicken Chowder with Edamame
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Slow-Cooker Chicken Chowder with Edamame

7 Hours 45 Minutes
15 Min Prep
7 Hr 45 Min Cook
Create a colorful Slow-Cooker Chicken Chowder with Edamame dish for later tonight. A variety of spices add flavor to this slow-cooker chicken chowder.
What You Need
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8 servings
Original recipe yields 8 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (12 oz.) frozen edamame (shelled)
2 poblano chile s, roasted, peeled and chopped
1 onion, chopped
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano leaves
1/4 tsp. ground black pepper
3 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
2 Tbsp. chopped fresh cilantro
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Let's Make It
1
Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 to 5 min. or until lightly browned. Spoon into slow cooker sprayed with cooking spray. Add broth, edamame, chiles, onions and dry seasonings; mix well. Cover with lid.
2
Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
3
Mix flour and sour cream until blended. Add to ingredients in slow cooker along with the zucchini; mix well. Cook, covered, on HIGH 20 to 30 min. or until sauce is thickened and zucchini is crisp-tender. Serve topped with cheese and cilantro.
Kitchen Tips
Serving Suggestion
Serve this hearty slow-cooked chowder with crusty whole wheat rolls.
How to Roast the Poblano Chiles
Heat broiler. Place whole poblano chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until chiles are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 10 min. or until chiles are cooled. Remove chiles from bag. Peel away blackened skins with small knife; discard skins. Cut chiles lengthwise in half; remove stem and discard seeds. Use roasted chiles as directed in recipe.
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 390mg
17%
Total Carbohydrates 13g
5%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 23g
46%
Vitamin A
10%
Vitamin C
15%
Calcium
15%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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