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Slow Cooker Mexican Chicken Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/slow-cooker-mexican-chicken-corn-chowder-recipe-2/