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Slow Cooker Mexican Chicken Chowder

5 from 1 reviews

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.

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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!

Keywords: soup, chowder, tex-mex, slow cooker