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–+ servings
Hearty Slow Cooker Mexican Chicken Corn Chowder

Best Hearty Slow Cooker Mexican Chicken Corn Chowder Ever

This Hearty Slow Cooker Mexican Chicken Corn Chowder is a comforting and customizable dish perfect for busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 pound Boneless Skinless Chicken Breasts Substitute with shredded rotisserie chicken for quicker prep.
  • 4 cups Chicken Broth Opt for low-sodium for heart health.
  • 15 ounces Whole Corn (Canned, Do Not Drain) Frozen corn can be used as a substitute.
  • 15 ounces Cream Style Corn (Canned) No substitutions recommended for texture.
  • 1 cup Salsa Verde
  • 14.5 ounces Diced Tomatoes with Green Chilis (Canned)
  • 1 teaspoon Cumin Adjust to taste for customized kick.
  • 2 cloves Minced Garlic Fresh garlic enhances the aromatic quality.
For Creaminess and Flavor
  • 1 cup Heavy Cream For a dairy-free option, substitute with cashew cream or coconut milk.
  • 1 cup Monterey Jack Cheese (Shredded) Blend with other cheeses for extra richness.
For Serving
  • 1 bag Tortilla Chips Ideal for serving.
  • 1 bunch Fresh Cilantro For garnish.
  • 1 medium Diced Avocado Enhances flavor and visual appeal.
  • 2 wedges Lime Adds refreshing zest.

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions
  1. In a 6-quart slow cooker, place the boneless skinless chicken breasts along with chicken broth, whole corn (do not drain), cream style corn, salsa verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Stir everything gently to ensure the chicken is submerged in the mixture.
  2. Cover the slow cooker and set it to cook on low for 6–8 hours or on high for 3–4 hours. When it's done, the chicken should shred easily with a fork.
  3. Once the chicken is fully cooked, carefully remove it from the slow cooker and shred it into bite-sized pieces. Return the shredded chicken to the slow cooker, mixing it well with the chowder base.
  4. Stir in the heavy cream and shredded Monterey Jack cheese. Cover and cook on high for an additional 15–20 minutes, or until the mixture is heated through and the cheese has fully melted.
  5. Ladle the chowder into bowls, garnish with fresh cilantro, diced avocado, and a squeeze of lime. Serve with tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Ensure the chicken is fully submerged in broth for even cooking. Assemble ingredients a day in advance to save time if needed.

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