Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy, comforting dish packed with tender shredded chicken, sweet corn, and a zesty blend of Mexican flavors. Perfect for an easy weeknight meal, it combines slow-cooked chicken breasts with salsa verde, diced tomatoes with green chilis, cumin, and plenty of cheese for a rich, hearty chowder.
Ingredients
Protein and Broth
- 2 boneless skinless chicken breasts
- ½ cup chicken broth
Corn and Vegetables
- 1 can whole corn (15 oz, do not drain)
- 2 cans cream style corn (14.75 oz each)
- 1 can diced tomatoes with green chilis (10 oz)
Seasonings and Aromatics
- ½ cup Salsa Verde
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons minced garlic
Dairy
- 2 cups heavy cream
- 2 cups shredded Monterey Jack cheese
Instructions
- Combine Ingredients in Crock Pot: Add 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, 2 teaspoons cumin, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons minced garlic into a 6-quart slow cooker. Stir everything together to combine the flavors evenly.
- Cook Low and Slow: Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking process allows the chicken to become tender and absorb all the spices and flavors from the broth and vegetables.
- Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crock pot and shred them using two forks until they’re pulled into bite-sized pieces.
- Return Chicken and Add Dairy: Place the shredded chicken back into the slow cooker. Add 2 cups of heavy cream and 2 cups of shredded Monterey Jack cheese to the pot, stirring well to blend the creamy ingredients throughout the chowder.
- Final Heating: Cover the crock pot again and cook on high for an additional 15 to 20 minutes, stirring occasionally. Cook until the cheese melts fully and the chowder is heated through, creating a luscious, cheesy texture.
- Serve and Enjoy: Ladle the chowder into bowls and serve with your favorite toppings such as fresh cilantro, avocado slices, or tortilla chips for added texture and flavor.
Notes
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- For a spicier chowder, add extra diced jalapeños or hot sauce.
- You can substitute half-and-half for heavy cream to reduce richness.
- Use fresh corn instead of canned for a fresher flavor, adjusting liquid quantities accordingly.
- If preferred, garnish with chopped green onions, sour cream, or fresh lime wedges.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
