Simple & Zesty Slow Cooker Mexican Chicken Corn Chowder Recipe

Slow cooker Mexican chicken corn chowder blends vibrant southwestern flavors with comforting creamy textures that promise a hearty meal.

Home cooks love this one-pot wonder for its simplicity and incredible depth of taste.

Rich, warming ingredients meld together seamlessly during long, gentle simmering processes.

Authentic spices and tender chunks of protein create a robust culinary experience that feels both rustic and sophisticated.

Regional ingredients refine ordinary ingredients into an extraordinary dining adventure that sparks conversation and satisfies hunger.

Families appreciate how effortlessly this dish comes together with minimal preparation and maximum flavor impact.

Hunger-inducing aromas will fill your kitchen with anticipation of a delicious meal.

Why Slow Cooker Mexican Chicken Corn Chowder Is a Creamy Fiesta

• Dive into Hands-Off Cooking: This slow cooker recipe lets you toss ingredients together and walk away, making meal preparation effortless and stress-free for busy home cooks.
• Embrace Bold Mexican-Inspired Flavors: Packed with Salsa Verde, cumin, and green chilis, the chowder delivers a vibrant, zesty taste profile that dance across your taste buds with each spoonful.
• Comfort in a Bowl: Creamy texture from heavy cream and melted Monterey Jack cheese creates a rich, satisfying dish perfect for chilly nights or when you need a warm, hearty meal that hugs your soul.
• Customize Your Comfort: Versatile toppings allow personal flair, letting each person jazz up their bowl with favorite garnishes like cilantro, sour cream, or crispy tortilla strips for added crunch and excitement.

What You’ll Need for Mexican Chicken Corn Chowder

• Chicken Breasts: Lean protein that forms the main body of the chowder, soft and easy to shred.
• Chicken Broth: Provides rich, savory base liquid for cooking chicken and enhancing overall flavor.

• Whole Corn, Cream-Style Corn: Sweet corn varieties that add texture and hearty corn flavor to the chowder.
• Diced Tomatoes with Green Chilis: Adds tangy, slightly spicy element with chunky vegetable texture.
• Salsa Verde: Introduces zesty green chile flavor and additional moisture to the dish.

• Cumin, Salt, Pepper: Classic spices that provide warm, earthy undertones and balanced seasoning.
• Minced Garlic: Aromatic ingredient that deepens the overall flavor profile.
• Heavy Cream: Adds rich, smooth creaminess to the chowder.
• Monterey Jack Cheese: Mild, melty cheese that creates a silky, luxurious finish to the dish.

How to Make Slow Cooker Mexican Chicken Corn Chowder with Ease

Step 1: Create the Chowder Base

Toss all ingredients except cream and cheese into a 6-quart slow cooker. Stir everything together until well combined, making sure the seasonings are evenly distributed.

Step 2: Slow Cook to Perfection

Set your slow cooker to low and let it work its magic for 6-8 hours, or use the high setting for 3-4 hours. The chicken will become tender and the flavors will meld beautifully.

Step 3: Shred the Chicken

Carefully remove chicken breasts from the slow cooker. Using two forks, pull the chicken apart into bite-sized shreds. This technique ensures each spoonful is packed with juicy chicken.

Step 4: Add Creamy Finishing Touches

Return shredded chicken to the slow cooker. Pour in heavy cream and sprinkle shredded Monterey Jack cheese. Gently stir to create a rich, creamy texture.

Step 5: Final Heating

Cover the slow cooker and cook on high for 15-20 minutes. This allows the cheese to melt completely and the cream to heat through, creating a luxurious consistency.

Step 6: Serve and Enjoy

Ladle the chowder into warm bowls. Top with your favorite garnishes like chopped cilantro, extra cheese, or a dollop of sour cream. Grab a spoon and savor every delicious bite!

Tips for Creamy, Bold, and Balanced Flavor

• Select Quality Chicken: Choose fresh, boneless chicken breasts for tender, easily shreddable meat that absorbs flavors beautifully.
• Balance Spice Levels: Adjust Salsa Verde and green chilis to match your heat preference, allowing customization for mild to spicy lovers.
• Cheese Melting Trick: Shred Monterey Jack cheese directly before adding to ensure smooth, creamy texture without clumping.
• Prevent Overcooking: Check chicken at the minimum recommended time to avoid dry, tough meat, especially when using high-temperature setting.
• Boost Flavor Depth: Optional garnishes like fresh cilantro, diced avocado, or crushed tortilla chips can elevate the chowder's taste and texture.

Storage and Reheating Tips for a Chunky Chowder

• Refrigeration: Store leftover chowder in an airtight container within 2 hours of cooking. Seal tightly and refrigerate for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Freezing: Transfer cooled chowder to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 2 months. Avoid freezing dairy-based soups for longer periods to prevent separation.
• Reheating: Thaw frozen chowder overnight in the refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if the chowder seems too thick. Microwave in 30-second intervals, stirring between each interval to ensure even heating. Discard any chowder left at room temperature for more.

Best Sides to Pair with Mexican Corn Chowder

• Pair with Zesty Margaritas: The citrusy and slightly spicy margarita perfectly complements the rich, creamy chowder by cutting through its heaviness and enhancing the Mexican-inspired flavors.
• Serve with Crispy Tortilla Chips: Crunchy, salted tortilla chips provide a delightful textural contrast to the smooth chowder and allow you to scoop up every delicious bite.
• Add Fresh Cilantro Garnish: Sprinkle chopped fresh cilantro on top to brighten the dish with a burst of herbal freshness and add a pop of green color that elevates the visual appeal.
• Match with Refreshing Lime Slaw: A tangy, light coleslaw with lime dressing balances the chowder's richness and adds a zesty, crunchy side that completes the meal perfectly.

New Takes on This Hearty Slow Cooker Soup

• Spicy Jalapeño Kick: Add diced fresh jalapeños or a splash of hot sauce for extra heat and depth of flavor.
• Green Chile Chicken Version: Replace Salsa Verde with roasted green chiles for a more intense southwestern profile.
• Creamy Poblano Remix: Substitute Monterey Jack with pepper jack cheese and mix in roasted poblano peppers for a smoky undertone.
• Protein Power Swap: Replace chicken breasts with shredded rotisserie chicken or ground turkey for a different protein experience.

Slow Cooker Mexican Chicken Corn Chowder Recipe

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4.6 from 21 reviews

• Total Time: 8 hours 10 minutes
• Yield: 6 1x

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Description

Slow Cooker Mexican Chicken Corn Chowder brings zesty southwestern comfort to your dinner table with minimal effort. Creamy, spicy, and packed with tender chicken and sweet corn, this hearty chowder delivers rich flavors that will warm you from the inside out.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 boneless skinless chicken breasts

Corn Ingredients:

• 1 can whole corn (do not drain)
• 2 cans cream-style corn

Liquid and Seasoning Ingredients:

• ½ cup (120 ml) chicken broth
• ½ cup (120 ml) Salsa Verde
• 1 can diced tomatoes with green chilis (10 ounces / 280 grams)
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons minced garlic
• 2 cups (480 ml) heavy cream
• 2 cups (226 grams) Monterey jack cheese, shredded

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Instructions

1. Place chicken breasts, chicken broth, whole corn kernels, cream-style corn, Salsa Verde, diced tomatoes with green chilis, ground cumin, kosher salt, black pepper, and minced garlic into a 6-quart (5.7 liters) slow cooker. Gently stir all ingredients to ensure even distribution.
2. Cover and cook the mixture on low temperature for 6-8 hours or on high temperature for 3-4 hours, allowing flavors to meld and chicken to become tender.
3. Carefully remove cooked chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.
4. Return shredded chicken back into the slow cooker, then pour in heavy cream (35% milkfat) and sprinkle shredded Monterey Jack cheese over the top.
5. Thoroughly mix the cream and cheese into the chowder, ensuring all ingredients are well combined.
6. Cover and continue cooking on high temperature for 15-20 minutes, allowing cheese to completely melt and cream to integrate with the other ingredients.
7. Ladle the hot chowder into serving bowls, garnish with optional toppings like chopped cilantro, green onions, or additional cheese, and serve immediately while warm.

Notes

• Versatile one-pot meal perfect for busy weeknights or casual gatherings.
• Easily adaptable with optional toppings like fresh cilantro, sour cream, or crispy tortilla strips.
• Slow cooking allows chicken to become incredibly tender and absorb rich, bold Mexican-inspired flavors.
• Freezer-friendly recipe that stores well for up to 3 months in airtight containers.
• Nutrition boost comes from lean protein, vegetables, and minimal added ingredients.
• Requires minimal preparation time with maximum flavor payoff using standard pantry staples.

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 545 kcal
• Sugar: 8 g
• Sodium: 920 mg
• Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 155 mg