Slow Cooker Mexican Chicken Corn Chowder Recipe

Warm, hearty, and bursting with bold Mexican flavors, this Slow Cooker Mexican Chicken Corn Chowder is the perfect comfort food. Combining tender chicken, sweet corn, creamy broth, and zesty spices, this recipe brings the essence of a Tex-Mex feast into a single bowl. The slow cooker makes it incredibly easy to prepare—simply toss in the ingredients and let it do the work while you go about your day.

Whether you’re looking for a cozy meal on a chilly night or a crowd-pleaser for game day, this chowder hits the mark. Garnish with fresh cilantro, crispy tortilla strips, and a squeeze of lime for the ultimate flavor-packed experience.

Why You’ll Love This Recipe

1. Effortless Preparation: The slow cooker handles all the heavy lifting, making this a hands-free recipe.
2. Customizable: Adjust the heat level, add extra veggies, or substitute ingredients to suit your preferences.
3. Rich and Creamy: The perfect blend of creamy broth with a hint of spice and tangy toppings.
4. One-Pot Wonder: Minimal cleanup required since everything cooks in the slow cooker.

Step 1: Prepare the Ingredients

1. Prep the Vegetables: Dice the onions, bell peppers, and potatoes. Mince the garlic.
2. Season the Chicken: Lightly season the chicken breasts or thighs with salt, pepper, and a sprinkle of chili powder.

Step 2: Assemble the Slow Cooker

1. Layer the Ingredients: In your slow cooker, place the seasoned chicken at the bottom. Add the diced potatoes, sweet corn, onions, bell peppers, garlic, and tomatoes on top.
2. Add the Spices: Sprinkle in the cumin, smoked paprika, chili powder, and cayenne pepper for a burst of flavor.
3. Pour the Broth: Gently pour the chicken broth over the ingredients, ensuring everything is submerged.

Step 3: Cook the Chowder

1. Set the Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours.
2. Shred the Chicken: Once the chicken is tender and cooked through, remove it from the slow cooker, shred it with two forks, and return it to the pot.

Step 4: Add Creaminess

1. Incorporate Dairy: Add the heavy cream, shredded cheddar cheese, and cream cheese to the slow cooker. Stir until the cheeses melt and the chowder is smooth and creamy.
2. Adjust Seasoning: Taste and adjust salt, pepper, or spice levels as needed.

Step 5: Serve and Garnish

1. Ladle and Top: Serve the chowder in bowls and garnish with your favorite toppings like cilantro, green onions, crushed tortilla chips, or a dollop of sour cream.
2. Add a Squeeze of Lime: For a bright, tangy finish, squeeze a lime wedge over each serving.

Tips for Success

1. Choose the Right Chicken: Chicken thighs stay juicier than breasts, but both work beautifully in this recipe.
2. Thicken the Chowder: For a thicker consistency, mash some of the potatoes before adding the dairy.
3. Don’t Skip the Cheese: Cream cheese and shredded cheddar give the chowder its signature creamy texture and rich flavor.
4. Layer Ingredients Properly: Keeping the chicken at the bottom ensures it cooks evenly and stays moist.

Variations

1. Spice it Up: Add diced jalapeños or more cayenne pepper for extra heat.
2. Vegetarian Option: Skip the chicken and add black beans, pinto beans, or extra veggies like zucchini. Use vegetable broth instead of chicken broth.
3. Make it Dairy-Free: Substitute coconut milk or a plant-based cream alternative.
4. Cornbread Pairing: Serve with warm cornbread or cornbread muffins for a comforting meal.

Pairing Suggestions

• Bread: Crusty bread or cornbread for dipping.
• Salad: A light green salad with a tangy vinaigrette balances the richness of the chowder.
• Drinks: Serve with a chilled Mexican lager or a refreshing agua fresca.

Final Thoughts

This Slow Cooker Mexican Chicken Corn Chowder is a bowl of comfort with a kick. Its creamy, spicy, and hearty flavors make it an irresistible dish for family dinners or entertaining guests. The ease of preparation means you can focus on other tasks while the slow cooker works its magic.

Yield: 6

Slow Cooker Mexican Chicken Corn Chowder Recipe

Print

Warm, hearty, and bursting with bold Mexican flavors, this Slow Cooker Mexican Chicken Corn Chowder is the perfect comfort food. Combining tender chicken, sweet corn, creamy broth, and zesty spices, this recipe brings the essence of a Tex-Mex feast into a single bowl. The slow cooker makes it incredibly easy to prepare—simply toss in the ingredients and let it do the work while you go about your day.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• For the Chowder
• 1 pound boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 (14-ounce) can cream-style corn
• 1 (14-ounce) can fire-roasted diced tomatoes (with green chilies, optional)
• 1 cup frozen corn kernels
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 medium russet potatoes, peeled and diced
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper, to taste
• For Serving
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Sliced jalapeños (optional)
• Tortilla strips or chips for garnish

Instructions

1. Prepare the Slow Cooker

Spray the inside of your slow cooker with non-stick cooking spray or lightly grease with oil for easy cleanup.

2. Add the Ingredients

Place the chicken breasts in the bottom of the slow cooker. Add chicken broth, cream-style corn, diced tomatoes, frozen corn, onion, bell pepper, potatoes, garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

3. Cook the Chowder

• Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
• Stir occasionally, if possible, to prevent sticking.

4. Shred the Chicken

Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.

5. Add the Cream and Cheese

Stir in the heavy cream and shredded cheese until the cheese is melted and the chowder becomes creamy. Adjust seasoning with additional salt and pepper, if needed.

6. Serve

Ladle the chowder into bowls and top with chopped cilantro, sliced jalapeños, tortilla strips, or chips as desired.

Notes

Make it Spicier: Add diced green chilies or additional cayenne pepper for extra heat.

Thicker Chowder: Mash a few potatoes in the slow cooker before adding the cream to thicken the broth naturally.

Dairy-Free Option: Replace heavy cream with canned coconut milk and omit the cheese.