Name: Tex-Mex Chicken Chowder
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 8 oz. Velveeta cheese, cubed; 4½-oz. can chopped green chilies; 32-oz. bag frozen hash brown potatoes; 16-oz. jar chunky salsa; 1½ lbs. boneless, skinless chicken breasts, cubed; 1 Tbsp. oil; 2 garlic cloves, minced; 32-oz. can chicken broth; 1 pkg. country gravy mix; 2 cups milk; 1 cup chopped onions; 1 cup thinly sliced celery

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Janie Steele Moore, OK

Ingredients

1 cup chopped onions
1 cup thinly sliced celery
2 garlic cl

Method

Combine onions, celery, garlic, oil, chicken, and broth in 5-quart or larger slow cooker.
Cover. Cook on Low 2½ hours, until chicken is no longer pink.
In separate bowl, dissolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies, and

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of