Slow Cooker Mexican Chicken Corn Chowder: A Comforting and Flavorful Meal
If you’re looking for a warm, comforting, and flavorful meal, this Slow Cooker Mexican Chicken Corn Chowder is the perfect solution. With tender chicken, sweet corn, Salsa Verde, and plenty of spices, this dish is loaded with Mexican-inspired flavors that will warm you up from the inside out. The slow cooker does all the work, making it an easy and convenient recipe for busy days, while the creamy, cheesy finish makes it a deliciously satisfying meal.
Why You’ll Love This Recipe
- Easy to Make: With minimal prep and the convenience of a slow cooker, this recipe is perfect for busy weeknights or when you want a hands-off meal.
- Rich and Creamy: The addition of heavy cream and Monterey Jack cheese gives the chowder a rich, creamy texture that complements the bold flavors.
- Packed with Flavor: Salsa Verde, diced tomatoes with green chilis, cumin, and garlic create a vibrant and flavorful base for the chowder.
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup chicken broth
- 1 can whole corn, undrained
- 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. Add Ingredients to the Slow Cooker
In a 6-quart slow cooker, add the chicken breasts, chicken broth, whole corn (including the liquid), cream-style corn, Salsa Verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Stir everything together to combine. This mixture will create the flavorful base for your chowder.
2. Cook the Chowder
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The long, slow cooking process allows the chicken to become tender and all the flavors to meld together beautifully.
3. Shred the Chicken
Once the cooking time is up and the chicken is fully cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This tender, shredded chicken will give the chowder its hearty, satisfying texture.
4. Add Cream and Cheese
Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir everything together until well combined. The cream and cheese will create a rich, creamy consistency that takes this chowder to the next level.
5. Final Cook
Cover the slow cooker again and cook on high for an additional 15-20 minutes, or until the cheese has fully melted and the cream is heated through. This final step ensures that your chowder is creamy, smooth, and ready to serve.
6. Serve and Enjoy
Ladle the warm chowder into bowls and serve with your favorite toppings. Consider adding a dollop of sour cream, a sprinkle of fresh cilantro, or some crispy tortilla strips for added texture and flavor.
Tips for Success
- Customize Your Toppings: Get creative with toppings! Try avocado slices, green onions, shredded cheese, or even a squeeze of fresh lime juice for extra flavor.
- Make It Spicy: If you prefer a spicier chowder, add some diced jalapeños or a dash of hot sauce to the mix.
- Freezing Option: This chowder freezes well. Simply allow it to cool, transfer to airtight containers, and freeze for up to 3 months. When ready to eat, thaw and reheat.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes (low) or 3-4 hours 10 minutes (high)
- Servings: 6 servings
- Calories: 400 kcal per serving
Final Thoughts
This Slow Cooker Mexican Chicken Corn Chowder is a delicious and hearty meal that’s perfect for any night of the week. The rich creaminess of the cheese and heavy cream combined with the zesty flavors of Salsa Verde, cumin, and green chilis make this chowder an absolute crowd-pleaser. Plus, the convenience of the slow cooker means you can have a warm, comforting meal ready with minimal effort.
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Slow Cooker Mexican Chicken Corn Chowder
- Total Time: 6-8 hours 10 minutes (low) or 3-4 hours 10 minutes (high)
- Yield: 6 1x
Description
This hearty and creamy Mexican-inspired chicken corn chowder is the ultimate comfort food, packed with bold flavors like Salsa Verde, cumin, and diced tomatoes with green chilis. The tender, shredded chicken blends perfectly with the sweet corn, savory cream-style corn, and Monterey Jack cheese, creating a rich and satisfying chowder. The slow cooker does all the work, making this an easy, hands-off meal perfect for cozy nights or casual gatherings. Top it with your favorite garnishes like cilantro, avocado, or tortilla chips for an extra layer of deliciousness.
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
Add Ingredients: In a 6-quart slow cooker, add the chicken breasts, chicken broth, whole corn, cream-style corn, Salsa Verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Stir to combine.
Cook: Cook on low for 6-8 hours or on high for 3-4 hours.
Shred Chicken: Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks.
Mix with Cream & Cheese: Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir to combine everything.
Final Cook: Cover and cook on high for an additional 15-20 minutes, until the cheese has melted and the cream is heated through.
Serve: Ladle the chowder into bowls, add your favorite toppings, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
Nutrition
- Calories: 400