Put your chicken, potatoes, broth, bullion, celery, onion, carrots and pats of butter in your 6-quart crock pot.
Mix together your milk and flour in a blender until it is smooth and add to your crock pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally throughout cooking.
During the last half hour of cooking, turn your crock pot up to high, if it isn’t on high already, and stir frequently until it has thicken to your desired thickness, noting that it will thicken more as it cools.
Notes
Make sure you stir this occasionally at first and frequently at the end. Stirring it will keep the milk and flour mixture from settling in the bottom of your crock pot and will make sure that it thickens up to make a nice chowder.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.