POTATO AND BACON CREAMY CROCKPOT CHOWDER

My family loves this recipe.  You can find different versions online, but this is my adaptation to suit our tastes.

Adapted From :   Weight Watchers

Nutritional Information  



INGREDIENTS

2 cups potatoes -  (I used frozen, shredded hashbrowns for convenience. My family likes the smoothness when they cook down instead of big chunks)

1 large carrot - cut into small pieces

1/2 tsp. minced garlic

1 Tbsp. dried onion flakes (or diced onion)

4 cups fat free chicken broth

1/2 cup uncooked barley -  (Provides high fiber and makes it filling)

1 bay leaf

1/4 tsp. dried thyme

1/4 tsp. black pepper

6 oz. Canadian bacon - cut into small pieces

1 cup fat free half and half

Directions :  Place all ingredients except for half and half into slow cooker.  Cook on Low or Med. setting for 6 hours, or 4 hours on High.  Stir in half and half and warm for 10 minutes, uncovered. Stir frequently. Serve  and enjoy!

 

This is what it looks like when you put all of the ingredients in the slow cooker.