Slow Cooker Thanksgiving Turkey and Mashed Potato Chowder

Ingredients

3-4 C turkey, cooked and shredded
1 C onion, chopped
3/4 C carrots, chopped
3 C potatoes, chopped
3/4 C corn, or a 7oz can, drained
3/4 C peas, or a 7oz can, drained
1/2 C green beans
3 cloves garlic, minced
tsp salt
1 tsp ground black pepper
1 tsp thyme
2 C mashed potatoes
3 C chicken broth
1 C heavy cream
1/4 C flour, optional
Stuffing, optional

Directions

To the bowl of a 5-6 quart slow cooker, add turkey, chopped carrots and onions, along with peas, green beans and corn. Chop potatoes into 1/2-inch pieces, add to slow cooker. Sprinkle with seasonings.

Microwave mashed potatoes for 45 seconds to soften. Add to a blender along with chicken broth. Process until smooth. Pour into slow cooker. Stir to combine.

Cook on high 4 hours or low 6-8.

For a thicker consistency: combine flour and creamy until smooth, stir in during last 30 minutes. Continue cooking with lid on.

For a less thick consistency: omit flour, stir in heavy cream and continue cooking for the remaining 30 minutes.

Meanwhile, preheat oven to 350°F. Toast stuffing for 15-20 minutes or until crisp.

Serve chowder warm with optional stuffing croutons.