Slow Cooker Mexican Chicken Corn Chowder Recipe

Introduction

This Slow Cooker Mexican Chicken Corn Chowder is a creamy, flavorful dish perfect for a cozy meal. Packed with tender chicken, corn, and a blend of spices, it’s easy to prepare and sure to satisfy.

Ingredients

• 2 boneless skinless chicken breasts
• ½ cup chicken broth
• 1 can whole corn (do not drain)
• 2 cans cream style corn
• ½ cup Salsa Verde
• 1 can diced tomatoes with green chilis (10 oz)
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons minced garlic
• 2 cups heavy cream
• 2 cups Monterey jack cheese (shredded)

Instructions

1. Step 1: Add all the ingredients except the heavy cream and cheese to a 6-quart slow cooker. Stir to combine evenly.
2. Step 2: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
3. Step 3: Remove the chicken breasts from the slow cooker and shred them using two forks.
4. Step 4: Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the shredded Monterey jack cheese.
5. Step 5: Stir everything together, cover, and cook on high for 15-20 minutes until the cheese is melted and the chowder is heated through.
6. Step 6: Serve hot with your favorite toppings and enjoy!

Tips & Variations

• For extra spice, add a diced jalapeño or a pinch of cayenne pepper before cooking.
• Substitute Monterey jack cheese with cheddar for a sharper flavor.
• Use rotisserie chicken instead of raw chicken breasts to cut down cooking time.
• Add chopped cilantro and a squeeze of lime for fresh, bright flavor before serving.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese melted and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chowder?

Yes, you can freeze the chowder in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Can I make this recipe without a slow cooker?

Yes, you can make it on the stovetop. Simmer all ingredients except cream and cheese in a large pot until the chicken is cooked, then shred the chicken and stir in cream and cheese until melted.

Slow Cooker Mexican Chicken Corn Chowder Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This Slow Cooker Mexican Chicken Corn Chowder is a rich, comforting dish perfect for a hearty meal. Packed with tender shredded chicken, creamy corn, and a blend of spices, it’s slow-cooked to perfection and finished with Monterey jack cheese and heavy cream for an indulgent finish. Easy to prepare and full of flavorful Mexican-inspired ingredients, it makes a delicious weeknight dinner or cozy lunch.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 boneless skinless chicken breasts
• ½ cup chicken broth
• 1 can whole corn (do not drain)
• 2 cans cream style corn
• ½ cup Salsa Verde
• 1 can diced tomatoes with green chilis (10 oz)
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons minced garlic

Finishing Ingredients

• 2 cups heavy cream
• 2 cups Monterey jack cheese (shredded)

Instructions

1. Combine Ingredients: Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir well to combine all the flavors evenly.
2. Cook Chicken: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
3. Shred Chicken: Remove the chicken breasts from the crock pot and shred them using two forks or a shredder.
4. Return and Finish: Return the shredded chicken back into the crock pot. Pour in the heavy cream and add the shredded Monterey jack cheese. Stir everything to incorporate.
5. Heat Until Melted: Cover the crock pot and cook on high for another 15-20 minutes until the cheese is melted and the chowder is heated through.
6. Serve: Serve the chowder hot with your favorite toppings such as tortilla chips, cilantro, or avocado slices, and enjoy!

Notes

• Refrigerate leftovers in an airtight container for up to 5 days.
• This chowder can be made a day ahead; flavors improve when allowed to sit.
• For a thinner chowder, add more chicken broth or water to desired consistency.
• You can substitute Monterey jack cheese with pepper jack for a spicy kick.
• Ensure to shred the chicken finely for best texture integration.

Keywords: Mexican chicken chowder, slow cooker corn chowder, crock pot chicken soup, creamy chicken chowder, comfort food, easy slow cooker soup