Description
Slow Cooker Mexican Chicken Chowder Recipe: corn, chicken, salsa, cheese and spices come together to create a thick, creamy chowder packed with tex-mex flavor.
Ingredients
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- 1.5 lbs chicken breasts, diced into 1/2 inch cubes
- 1/2 cup chopped onions
- 4 garlic cloves, minced (or 1.5 teaspoons of garlic powder)
- 4 cups of chicken broth
- 2 celery ribs, diced
- 1 package of dry chicken gravy mix (or 2 tablespoons if from the canister.)
- 2 cups of milk
- 4 oz diced green chilies (if you like green chilies, you can double this)
- 2 cups of salsa (mild to hot – your choice)
- 2 cups of corn
- 32 oz bag of frozen hash brown potatoes
- 1 cup of Velveeta cheese, cut into 1-inch cubes
- salt and pepper
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Instructions
- Combine chicken, onions, garlic, celery, and broth in the slow cooker, cover, and cook on low for about 6 hours.
- Dissolve the gravy mix into the milk in a medium-size bowl. Stir into the chicken mixture.
- Add the salsa, thawed potatoes, chilies, corn and cheese. Mix well and cover.
- Cook for an additional 2 hours. Taste, and add salt and pepper as needed.
Enjoy!
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 359
- Fat: 5
- Carbohydrates: 43
- Protein: 28