Scattered Thoughts of a Crafty Mom

Nov 14, 2012

Recipes for the Crock Pot: Mexican Chicken Chowder

Are you looking for a delicious, comforting chicken recipe for the Crock Pot to warm you up this winter?  Then this Mexican Chicken Chowder is for you!




I love that I was able to toss the ingredients in the crock pot and have a hot meal at dinner time!  This Mexican inspired Chicken Chowder was super filling and we had plenty of leftovers for lunch the next day.

Mexican Chicken Chowder

Mexican Chicken Chowder, Crock Pot Style

Ingredients:
  • 1.5 lbs chicken breasts, diced into 1/2 inch cubes
  • 1/2 cup chopped onions
  • 4 garlic cloves, minced
  • 2 celery ribs, chopped (I left these out)
  • 4 oz diced green chilies
  • 1 cup of Velveeta cheese, cut into 1 inch cubes
  • 4 cups of chicken broth
  • 1 package of dry chicken gravy mix
  • 2 cups of milk
  • 2 cups of salsa
  • 2 cups of corn
  • 32 oz bag of frozen hash brown potatoes
Instructions:
  1. Combine chicken, onions, garlic, celery and broth in the slow cooker, cover and cook on low for at about 6 hours.
  2.  Dissolve the gravy mix into the milk in a medium size bowl.  Stir into the chicken mixture.  
  3. Add the salsa, thawed potatoes, chilies, corn and cheese.  Mix well and cover.  
  4. Cook for an additional 2 hours.
Enjoy!



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6 comments:

  1. This looks so good and easy! great for a chilly day! I would be honored if you shared this at my Ginger Jamboree Link Party!

    ReplyDelete
  2. I love soup! This looks like an easy and tasty recipe. I pinned it to try. I host All my Bloggy Friends ~ Linky Party. It starts on Tuesday mornings at 7am EST. I would love for you to share this recipe and any other projects (doesn't have to be recipes - just family friendly) you may have! I hope to see you there :)

    ReplyDelete
  3. Oh, that sounds delicious!! Thank you for sharing at Sharing Saturday!

    ReplyDelete
  4. Delicious! I think my family would love this!

    ReplyDelete
  5. I made this for dinner tonight, but instead of a crock pot, I sped up the process by just cooking it in a pot. It took about 1 1/2 hours. I also forgot the velveeta cheese (oops!) but it still turned out so good! The hash browns probably would have been softer and the soup more chowdery if I had used the crock pot. Thanks for the recipe!!

    ReplyDelete

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