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Crockpot Cheesy Chicken Potato Chowder Recipe

Author: Kasey Trenum


  • 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 Tsp Montreal Steak Seasoning or a pinch of pepper
  • 1/2 Onion diced small
  • Optional: a few shredded carrots added at the beginnning


  • Turn your Crockpot on Low and add the Chicken Bouillion cubes, onion,and garlic on the bottom of the pot.
  • Add the entire bag of frozen hasbrowns.
  • Place the chicken breasts on top of those
  • Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won't dry out while cooking
  • Cube up your Velveeta and toss in (You don't want it resting on the bottom or the sides, or it might burn)
  • After cooking on LOW for 4 hours, take out the chicken and cut it up into chunks.
  • Return to the pot to cook for another hour on Low.
  • Adjust consistency to taste - add milk to thin, or add potato flakes to thicken.
  • To Serve: Ladle into bowls and top with shredded cheese & bacon bits.