There is something incredibly comforting about a bowl of Slow Cooker Mexican Chicken Corn Chowder Recipe on a chilly day or whenever you crave a hearty, flavorful meal that requires minimal effort. This chowder is a delightful blend of tender chicken, sweet corn, creamy textures, and a hint of spice that wakes up your taste buds. The slow cooker gently melds these ingredients together over hours, creating a rich, satisfying soup that feels like a warm hug from the inside out. Whether you’re new to slow cooking or a seasoned pro, this recipe is an absolute must-try that will quickly become a family favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role in building layers of flavor, creaminess, and a vibrant color palette that invites you to dig in.
- 1 pound boneless, skinless chicken breasts: The lean protein that becomes tender and juicy after slow cooking, serving as the chowder’s hearty base.
- 4 cups chicken broth: Adds depth and a savory backbone that ties all ingredients together.
- 2 cups frozen corn kernels: Contributes bursts of sweetness and texture, enhancing the chowder’s character.
- 1 can (14.75 ounces) cream-style corn: Creates a luscious creamy body, making the chowder irresistibly smooth.
- 1 can (10 ounces) diced tomatoes with green chilies: Introduces a mild heat and tang, bringing authentic Mexican flair.
- 1 cup salsa verde: Elevates the freshness and adds a zesty green punch to the overall flavor.
- 1 teaspoon ground cumin: Provides a warm, earthy spice that is unmistakably Mexican and comforting.
- 1 teaspoon salt: Enhances all the flavors and balances the dish perfectly.
- 2 cloves garlic, minced: Infuses the chowder with aromatic depth and a subtle bite.
- 1 cup heavy cream: Blends in at the end to enrich the texture with velvety smoothness.
- 2 cups shredded Monterey Jack cheese: Melts beautifully into the chowder, adding a creamy, cheesy finish.
How to Make Slow Cooker Mexican Chicken Corn Chowder Recipe
Step 1: Prepare the Ingredients
Start by gathering all your ingredients so everything is within arm’s reach. Mince your garlic cloves and shred the Monterey Jack cheese if not pre-shredded—this will make the cooking process smooth and seamless.
Step 2: Combine Base Ingredients in the Slow Cooker
Place the chicken breasts into the slow cooker, then pour in the chicken broth, frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic. Give it a gentle stir to distribute the seasonings and chilies evenly.
Step 3: Slow Cook to Perfection
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will become tender enough to shred easily, and the flavors will be fully melded into a savory, spicy chowder base.
Step 4: Shred the Chicken
Once done, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot, stirring it well to mix through all that goodness.
Step 5: Add Cream and Cheese
Pour in the heavy cream and sprinkle the shredded Monterey Jack cheese into the slow cooker, stirring until the cheese has melted and the chowder is creamy and rich. This step transforms the soup into a luxurious comfort dish.
How to Serve Slow Cooker Mexican Chicken Corn Chowder Recipe
Garnishes
Top your chowder with fresh cilantro leaves, a squeeze of lime juice for zesty brightness, and a sprinkle of diced avocado or scallions to add a creamy and fresh contrast to the warm soup. A dollop of sour cream also pairs wonderfully for extra indulgence.
Side Dishes
Pair this chowder with warm, crusty bread or buttery cornbread for dipping and soaking up every last drop. A simple side salad with a citrus vinaigrette can add a refreshing balance to the creamy chowder.
Creative Ways to Present
Serve your Slow Cooker Mexican Chicken Corn Chowder Recipe in hollowed-out mini pumpkins or bread bowls for a festive touch that’s perfect for entertaining. For a lighter option, spoon it over a bed of rice or serve with tortilla chips for some delightful crunch.
Make Ahead and Storage
Storing Leftovers
Store the leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it tastier when reheated.
Freezing
This chowder freezes wonderfully. Cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. Leave out the heavy cream and cheese if you prefer adding fresh after thawing to keep the texture perfect.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If frozen, thaw overnight in the refrigerator before reheating. Add any cream or cheese after warming to achieve that creamy consistency anew.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can add extra juiciness and flavor. Just be mindful of cooking times as thighs sometimes cook a bit faster in slow cookers.
Is this recipe spicy?
The heat level is mild to moderate, thanks to the diced tomatoes with green chilies and salsa verde. You can always adjust the spice by adding more chilies or jalapeños if you prefer a kick.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative to keep that creamy texture without dairy.
What can I use if I don’t have a slow cooker?
You can make this on the stovetop by simmering all ingredients (except the cream and cheese) for about 45 minutes until chicken is cooked through. Then shred the chicken and stir in cream and cheese off the heat.
How thick is this chowder?
This Slow Cooker Mexican Chicken Corn Chowder Recipe is delightfully thick and creamy, perfect for a filling meal that sticks to your ribs without being overly dense.
Final Thoughts
If you’re looking for a delicious, easy-to-make dish that’s bursting with flavor and brings comfort in every spoonful, you absolutely have to try this Slow Cooker Mexican Chicken Corn Chowder Recipe. It’s one of those meals that feels like a celebration of home-cooked goodness, perfect for chilling evenings or anytime you want a touch of cozy Mexican-inspired magic. Give it a go—you’ll wonder how you ever lived without it!
Print
Slow Cooker Mexican Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty, flavorful dish perfect for a comforting meal. Combining tender chicken breast, sweet corn, creamy textures, and a touch of Mexican spice, this chowder is easy to prepare in a slow cooker with minimal effort, delivering rich and satisfying flavors in every bowl.
Ingredients
Proteins
- 1 pound boneless, skinless chicken breasts
Liquids & Broth
- 4 cups chicken broth
- 1 cup heavy cream
Vegetables & Canned Goods
- 2 cups frozen corn kernels
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa verde
- 2 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon salt
Dairy
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Mince the garlic cloves and shred the Monterey Jack cheese if it’s not pre-shredded. This preparation will make the cooking process smooth and efficient.
- Add Ingredients to Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Pour in the chicken broth to cover the chicken, then add the frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, minced garlic, ground cumin, and salt. Stir gently to combine all the ingredients well around the chicken.
- Cook the Chowder: Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process will allow the chicken to become tender and the flavors to meld together beautifully.
- Shred the Chicken: Once the cooking time is completed, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir it evenly into the chowder.
- Add Cream and Cheese: Pour the heavy cream into the slow cooker and stir well. Then add the shredded Monterey Jack cheese, stirring until it melts completely into the chowder, adding a creamy and cheesy richness.
- Final Heat: Allow the chowder to cook for an additional 15 to 20 minutes on low heat to ensure the cream and cheese are fully incorporated and the chowder is heated through.
- Serve: Ladle the chowder into bowls and serve hot. Optionally, garnish with fresh cilantro, a squeeze of lime, or additional cheese if desired for extra flavor and presentation.
Notes
- For a spicier chowder, add some chopped jalapeños or a pinch of cayenne pepper.
- If you prefer a thicker chowder, you can remove a cup of the broth before adding the cream and cheese and mix cornstarch with it to thicken on the stovetop before combining back.
- Use fresh corn in season instead of frozen for a sweeter, fresher taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to avoid curdling the cream.
