I’m all about assembly-only cooking. And this recipe fits that description perfectly. There’s not even a need to chop anything to make this soup. You’ve got to love that!
The main ingredient is a bag of frozen O’brien potatoes. Using this means you don’t need to chop potatoes, onions or peppers, but you get the flavor of all of them.
This soup is hearty and filling. In addition to the O’brien potatoes, you’ll add chicken, corn and tomato sauce. Garlic and chili powder season it all. And the slow cooker does the work!
Here’s what you’ll need: 
Southwestern Chicken Chowder in the Slow Cooker
Servings: 6 -8 servings
Ingredients
- 1 1/2 - 2 lb. chicken tenders
- 1 bag O'brien potatoes
- 2 cups frozen corn
- 2 cans cream of chicken soup
- 15 oz tomato sauce
- 3 cups milk
- 3 garlic cloves crushed
- 1 1/2 Tbs. chili powder
- Cheese to garnish
Instructions
- Place chicken, potatoes and corn in the slow cooker.
- Stir remaining ingredients together (except cheese) and pour into the slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
Notes
I start all of this from frozen and cook it on high for at least a while.
This recipe is part of our Slow Cooker Soup Recipe series. New recipes will be shared every Friday, October through February. Subscribe to the email list and get them all!
Soon after I put all this in the crock pot, I googled cooking frozen chicken in a crock pot and found that it is considered unsafe by the USDA. An hour into cooking and now I’m to afraid to eat this stuff and just wasted $15 to $20 on ingredients. Thanks a lot.
If you’re not willing to take a chance on food poisoning like me, thaw everything first folks
I put raw chicken into recipes in the slow cooker all the time and have no issue.
Ive been putting frozen chicken in the crockpot for years…..turns out great. Never been sick and I’ve got a family of 6 😉
Hi!
How long do you cook on high when starting everything from frozen?
Thanks,
Michele