Tex Mex Chicken Chowder

Tex Mex Chicken Chowder

1 C chopped onion
1 C thinly sliced celery
2 garlic cloves minced
1 T oil
1 1/2 lbs boneless chicken breasts cubed
32 oz can chicken broth
1 pkg country gravy mix
2 C milk
16 oz jar chunky salsa
32 oz bag frozen hash browns
4.5 oz can chopped green chiles
8 oz velveeta, cubed

1. Combine opnions, celery, garlic, oil, chicken and broth in a 5 quart slow cooker.
2. Cover and cook on low for 2.5 hours until chicken is no longer pink.
3. In a separate bowl, dissolve gravy mix in milk, stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well, cook on low 2-4 hours or until potatoes are fully cooked.

Kathy Riopelle