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–+ servings
Slow Cooker Mexican Chicken Corn Chowder

Creamy Slow Cooker Mexican Chicken Corn Chowder You'll Love

This Slow Cooker Mexican Chicken Corn Chowder is a comforting and creamy dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Final Cooking Phase 20 minutes
Total Time 8 hours 35 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 pounds Boneless Skinless Chicken Breasts You can use chicken thighs for more flavor.
  • 4 cups Chicken Broth Opt for low-sodium for a healthier option.
  • 1 can Whole Corn Canned, do not drain; frozen corn can be a substitute.
  • 1 can Cream Style Corn Consider homemade creamed corn or blending regular corn for gluten-free.
  • 1 cup Salsa Verde Regular salsa can be substituted, adjusting spice levels.
  • 1 can Diced Tomatoes with Green Chilis Use mild tomatoes for less spice.
  • 2 teaspoons Ground Cumin Can substitute with taco seasoning.
  • 4 cloves Minced Garlic Garlic powder can be used if fresh is unavailable.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
For the Creaminess
  • 1 cup Heavy Cream You can use half-and-half for a lighter option.
  • 1 cup Monterey Jack Cheese Shredded; cheddar cheese can be used as a substitute.

Equipment

  • 6-quart crockpot

Method
 

Step-by-Step Instructions
  1. In your 6-quart crockpot, combine the boneless skinless chicken breasts, chicken broth, whole corn (undrained), cream style corn, salsa verde, diced tomatoes with green chilis, ground cumin, minced garlic, salt, and pepper. Stir the mixture well.
  2. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  3. Once the cooking time is complete, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Shred the chicken and return to the pot.
  4. Pour in the heavy cream and sprinkle the shredded Monterey Jack cheese into the crockpot. Stir gently to combine.
  5. Cover the crockpot again and set it to high for an additional 15-20 minutes.
  6. Once everything is warmed and melted to perfection, ladle the chowder into bowls and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Add heavy cream towards the end of cooking to prevent curdling. Customize your spice by adjusting the salsa used. The chowder stores well, but add cheese and cream right before serving if storing for later.

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