Crockpot Cheesy Chicken Potato Chowder Recipe


Crockpot Cheesy Chicken Potato Chowder Recipe

Jamie here!  Based on Wikipedia, I think I could possibly be kicked off the internet for calling something made with Velveeta a chowder – but this recipe is too thick to be called a soup and too creamy to be called a stew.  And it’s too awesome to not share with you ;)

Feel the need to go pin a healthy recipe after just READING this one? ;)  Kasey has been doing clean eating and living a healthy Advocare lifestyle for awhile now and along the way she’s come up with some FABULOUS Advocare Recipes

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Yesterday was  a day that demanded comfort food (and naps!).  It was rainy & cold and the kids were home sick, so I couldn’t go out to the grocery to get supplies for chili, or chicken noodle soup, or any of my stand-by comfort food meals.  After rooting around, I came up with chicken breasts, a bag of frozen hash-brown potatoes, some leftover Velveeta, and a couple odds and ends in the canned goods department.  There’s nothing at all I don’t like about those ingredients, so putting them together was a no-brainer.  What resulted was a HUGE HIT for my family!

Here’s how to make an easy, tummy-warming, and diet-murdering, slow cooker soup:


What you need:

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 – 1/2 of a 2lb Block of Velveeta *See note at bottom if you don’t have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Onion, diced small
  • Pepper
  • Optional: a few shredded carrots (I wish I’d had some to shred in there, but didn’t this time :( )

Directions:

  1. Crank your crockpot up to Low, and put items in this order:
    1)
    Chicken Bouillion cubes, onion, garlic on the bottom
    2) hashbrowns
    3) chicken breasts.
    4) Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won’t dry out.  Cube up your Velveeta and toss those in (You don’t want it resting on the bottom or the sides, or it might get burnt)
  2. Let it cook on low for 4 hours.  Then, take out the chicken and cut it up into chunks.  Your potatoes will be very soft by the end (think mashed potatoes) – so it will be nicer to have chicken chunks instead of shreds so there’s something to actually bite into.  Return the chicken to the crockpot and cook for another hour on low.  (It’s ok if it needs to sit there on warm for longer than an hour – mine sat there for 2 hours, waiting for bathtime to be finished.)

*This is also the point where you’ll want to stir, taste, add more milk/water to thin it – or thicken it with some potato flakes to get it just how you like it.  (I stirred in a 1/2 pouch of Betty Crocker Loaded Potato Flakes, to make it go a little further for my hoarde of hungry boys)

To Serve: Ladle into bowls and top with shredded cheese & bacon bits. Voila!

This was absolutely scrumptious – and my husband and boys went back for seconds!!

TIP: If you’re don’t have Velveeta, pull out a box of mac & cheese and use the whole packet of powdered cheese.  You’ll want to sub out some of the water with milk (and maybe even a little sour cream or cream cheese) to make it creamier, like a cheese sauce should be.  I’ve done this – and it works out just fine!

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Ingredients

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 - 1/2 of a 2lb Block of Velveeta *See note at bottom if you don't have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Onion, diced small
  • Pepper to taste
  • Optional: a few shredded carrots (I wish I'd had some to shred in there, but didn't this time :( )

Instructions

  1. Turn your Crockpot on Low and add the Chicken Bouillion cubes, onion,and garlic on the bottom of the pot.
  2. Add the entire bag of frozen hasbrowns.
  3. Place the chicken breasts on top of those
  4. Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won't dry out while cooking
  5. Cube up your Velveeta and toss in (You don't want it resting on the bottom or the sides, or it might get burnt)
  6. After cooking on LOW for 4 hours, take out the chicken and cut it up into chunks.
  7. Return to the pot to cook for another hour on Low.
  8. Adjust consistency to taste - add milk to thin, or add potato flakes to thicken.
  9. To Serve: Ladle into bowls and top with shredded cheese & bacon bits.
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You may also want to check out our library of Slow Cooker Recipes for more meals to warm up to!

 

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