Crockpot Recipe | Chicken Fajita Chowder


In an old issue of ` Taste At Home Magazine`  there is a recipe called Best-Ever Chicken Fajita Chowder that was made in a dutch oven. `  I changed the recipe so ` I could use my crockpot instead.

I have mentioned before that I am not a soup lover, but this Chicken Fajita Chowder was delicious, not to mention that it used items in my stockpile. ` Another money saving benefit of soup is` it makes meat go much further.

Here’s what you’ll need for Chicken Fajita Chowder:


  • 1 lb Boneless Skinless Chicken Breast (mine were frozen)
  • 1 can enchilada sauce
  • 1 can green chilies
  • 1 onion diced
  • 3 cups water
  • 1 package Frozen Corn
  • 1 cup uncooked rice (I used half white, half brown)
  • 1 green pepper and 1 red pepper` `  (2 are in the picture, but I only used one)
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Sour Cream


The first step in Chicken Fajita Chowder is to cook the chicken.`  I placed my frozen Chicken breast in the crockpot with the water, enchilada sauce, chilies and onion.

Cover the crockpot and turn on high for 2 hours.

One thing I love about cooking meat in the crockpot is that flavors you cook it in get totally infused.


After 2 hours of cooking, the chicken was pretty much cooked through.`  I took it out and cut into bite size pieces.`  Then I put it back in the liquid.

Next, I added the corn, rice, and green peppers.

I stirred it all together, put the lid back on and continued cooking on Low for 3 more hours.


About 10 minutes before we ate, I added the cheese and sour cream.`  I stirred it all together and turned the crockpot to warm.`  Once the cheese was all melted I served it up with Tortilla Chips.

The meal was YUMMY and nice and thick, not to mention flavor filled.`  All my kids really enjoyed it and thought it was neat to be able to eat with their chips.

The recipe made enough that I had plenty of leftovers for two days of lunches.`  Warmed up in the microwave it was just as tasty.

Like most of my Crockpot Tuesday recipes, this one was once again very frugal.`  The meal that fed 6+ cost only $5.00

Here’s the breakdown:

Chicken — $1.77 (I stock up when they are on sale)
Enchilada Sauce65 cents here
Chilis65 cents here
Corn — Free
Rice — 20 cents (the white rice was free and the brown was a bottom of the box)
Vegetables — $1 (I got my peppers on sale for 99`¢/lb)
Cheese — 50 cents
Sour Cream — 23 cents (used half of the container)


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  1. Oh, yum! This sounds divine and comforting for a chilly day like today. 🙂

  2. This looks wonderful!

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