Chicken, Fireless Cooking, Hay Box, Recipes, Thermal Cooker

Tex-Mex Chicken Chowder Recipe for Slow Cooker | Easy and Delicious

Posted by Pam on
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Pam

Tex-Mex Chicken Chowder

5 from 1 vote
Updated version of a slower cooker Tex-Mex Chicken Chowder recipe.
Print Recipe
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 c chopped onions
  • 1 c thinly slices celery
  • 2 cloves garlic crushed or finely chopped
  • 1 tbsp oil
  • 1.5 lb chicken, boneless, cut into cubes
  • 32 oz chicken broth
  • 1 pkg country gravy mix
  • 16 oz chunky salsa
  • 32 oz frozen hash brown potatoes
  • 4 oz green chilies, chopped, jar
  • 8 oz Velveeta cheese, cubed

Equipment

  • Haybox Cooking

Method
 

  1. Saute together in oil the onions, celery, garlic, and chicken in a billy can or large pot until the chicken is browned all over.
  2. Add broth and cheese. Bring to a boil.
  3. After the cheese has melted add potatoes, salsa, and green chilies.
  4. Bring to a simmer.
  5. In a separate bowl add a cup of water to the gravy mix and mix well.
  6. Stir in the gravy mix. Bring the mixture back to a simmer.
  7. Simmer for 15 minutes.
  8. Place in your haybox and keep covered for 2-3 hours.
  9. Reheat if necessary when the time to serve.
  10. Enjoy!

Notes



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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

One Comment Add yours

  1. Pam says:
    August 6, 2019 at 7:52 am

    5 stars
    This one turned out great!!!

    Reply

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