Crock Pot Salmon And Chicken Chowder

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 5 cups water
• 1 cup chopped red onions (i used a small french pink onion) or 1 cup yellow onion, minced (i used a small french pink onion)
• 1 frozen boneless skinless chicken thighs
• 1/4 cup mayonnaise (i use vegenaise, which is non-dairy)
• 1 (1 1/3 ounce) package knorr recipe classics leek soup mix
• 1 garlic clove, minced
• 6 ounces skinned and de-boned salmon fillets, cubed
• 1/2 cup converted rice
• 1 cup o'brien frozen potatoes or 1 cup cubed fresh peeled potato
• 1/4 teaspoon dried basil
• salt & freshly ground black pepper, to taste

Recipe

• 1 add the water, chopped onion, and frozen chicken thigh to the crock pot and turn on high; cook for 3 hours.
• 2 remove about 3/4 of the cooked onion and the chicken thigh from the liquid.
• 3 cut the cooked chicken into small cubes; set aside.
• 4 put the cooked onion you removed from the crock pot in the food processor along with the mayonnaise and whir until smooth.
• 5 add the pureed onion mixture, the chicken pieces, and remaining ingredients to the liquid in the crock pot and cook on high for an additional 2 hours or until rice is to desired texture.