Crockpot Nacho Cheese Chicken Chowder Recipes

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SLOW-COOKER CHICKEN TACO CHOWDER



Slow-Cooker Chicken Taco Chowder image

This no-fuss cheesy chowder, made easy with the help of your slow cooker, will have your family thanking you, once they manage to put down their spoons.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h35m

Yield 8

Number Of Ingredients 14

4 cups diced Yukon Gold potatoes (about 3 medium)
3 cups frozen corn kernels
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 medium onion, diced (1 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
6 boneless skinless chicken thighs, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 teaspoon ground red pepper (cayenne)
1 cup heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water
3 cups shredded Cheddar cheese (12 oz)
Additional shredded Cheddar cheese, sour cream, sliced green onions, as desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
  • Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
  • Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.

Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 1 g

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CROCKPOT NACHO CHEESE CHICKEN CHOWDER



Crockpot Nacho Cheese Chicken Chowder image

Only 5 ingredients - just dump it in and turn the crockpot on. Recipes is from Better Homes and Gardens.

Provided by Pinay0618

Categories     Chowders

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb skinless boneless chicken breast, cut into 1/2-inch pieces
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
1 (10 3/4 ounce) can condensed nacho cheese soup
1 (10 ounce) package frozen whole kernel corn (2 cups)
shredded mexican cheese, blend

Steps:

  • In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese.

Nutrition Facts : Calories 196.5, Fat 7.5, SaturatedFat 2.1, Cholesterol 48.4, Sodium 598.7, Carbohydrate 15.8, Fiber 1.2, Protein 18.3

CHICKEN FAJITA CHOWDER



Chicken Fajita Chowder image

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
Cubed avocado and additional cilantro, optional

Steps:

  • Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

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