Crockpot Pepper Jack Cheese Chicken Chowder Recipes

CROCKPOT PEPPER JACK CHEESE CHICKEN CHOWDER

Steps:

• In the crockpot mix together chicken, undrained tomatoes, cheese soup and corn.
• Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2.5 hours.
• Sprinkle each serving with cheese.

ALMOST WHITE SLOW-COOKER CHICKEN CHILI

Steps:

• Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
• Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
• Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

CHEESY CHICKEN CHOWDER

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.