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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican chicken corn chowder with a creamy broth, tender shredded chicken, and sweet corn. Let it simmer low and slow, then finish with cream cheese and heavy cream for a rich, spoon-coating texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and chowder base
  • 1.5 lb chicken breasts (raw)
  • 2 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 onion, diced
  • 3 garlic, minced
  • 4 cup chicken broth
  • 8 oz cream cheese, cubed
  • 1 cup heavy cream (added at end)
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 Salt and pepper to taste
Toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 cilantro
  • 1 jalapeños
  • 1 lime

Equipment

  • 1 Dutch oven

Method
 

Slow cook
  1. Add the chicken breasts, corn, black beans, diced green chiles, onion, garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker (Crockpot). Cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is tender and easy to shred.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken to the chowder.
  3. Stir in the cubed cream cheese until fully melted and smooth, then stir in the heavy cream.
  4. Season with salt and pepper to taste, then serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime.

Notes

Pro tip: shred the chicken while it’s warm so it breaks down evenly into bite-size pieces. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (note dairy may slightly change texture). For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (still add at the end).