If you’re craving a cozy, flavorful meal that feels like a warm hug in a bowl, this Slow Cooker Mexican Chicken Corn Chowder Recipe is exactly what you need. Bursting with tender chicken, sweet corn, and a zesty Mexican flair, this chowder is the perfect family-friendly comfort food that’s incredibly easy to prepare. Whether you’re winding down after a busy day or hosting friends for a casual dinner, this chowder will impress with its creamy texture and vibrant flavors.
Ingredients You’ll Need
The beauty of this Slow Cooker Mexican Chicken Corn Chowder Recipe lies in its simple yet essential ingredients. Each one brings something special to the party, whether it’s the rich creaminess, the smoky spice, or the fresh sweetness that rounds out every spoonful.
- 1 pound boneless, skinless chicken breasts: These provide a lean protein base that soaks up the spices beautifully.
- 4 cups chicken broth: Adds savory depth and keeps the chowder perfectly soupy.
- 2 cups frozen corn kernels: Brings a burst of natural sweetness and satisfying texture.
- 1 can (14.75 ounces) cream-style corn: Enhances creaminess without extra effort.
- 1 can (10 ounces) diced tomatoes with green chilies: Introduces mild heat and a subtle tang.
- 1 cup salsa verde: Boosts freshness and adds a gentle kick.
- 1 teaspoon ground cumin: Supplies that classic warm, earthy note essential in Mexican cooking.
- 1 teaspoon salt: Balances all the flavors perfectly.
- 2 cloves garlic, minced: For aromatic brightness that wakes up your taste buds.
- 1 cup heavy cream: Makes the chowder luxuriously rich and velvety.
- 2 cups shredded Monterey Jack cheese: Melts into the chowder adding gooey cheesy goodness.
How to Make Slow Cooker Mexican Chicken Corn Chowder Recipe
Step 1: Prepare Your Ingredients
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will allow them to cook evenly and absorb all the amazing flavors from the broth, spices, and vegetables you’re adding next.
Step 2: Add the Base Ingredients
Pour the 4 cups of chicken broth over the chicken, then add the frozen corn, cream-style corn, diced tomatoes with green chilies, and salsa verde. Stir in the ground cumin, salt, and minced garlic to create an aromatic foundation that smells as incredible as it tastes.
Step 3: Cook Low and Slow
Set your slow cooker to low and cook for about 6 to 8 hours, or on high for 3 to 4 hours. The chicken will become tender and juicy, and the flavors will meld into a harmonious, creamy delight.
Step 4: Finish with Cream and Cheese
Before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker, then stir in the heavy cream and shredded Monterey Jack cheese. Let everything melt and combine until your chowder reaches a perfectly creamy consistency.
Step 5: Final Stir and Taste
Give the chowder a good final stir to evenly distribute the cheese and cream. Taste and adjust seasoning if needed, adding a little more salt or cumin for that extra punch.
How to Serve Slow Cooker Mexican Chicken Corn Chowder Recipe
Garnishes
The right garnishes can elevate your chowder from delicious to unforgettable. Try topping each bowl with freshly chopped cilantro, a dollop of sour cream, sliced avocado, or even some crunchy tortilla strips for texture contrast and added authenticity.
Side Dishes
This hearty chowder pairs beautifully with warm, crusty bread or corn tortillas to scoop up every last drop. For a fresher option, a simple mixed green salad with lime vinaigrette balances the richness with bright acidity.
Creative Ways to Present
For a fun twist, serve the chowder in mini bread bowls or edible tortilla bowls. If you’re hosting a casual gathering, set up a toppings bar so everyone can customize their bowls with extra cheese, jalapeños, or a squeeze of lime juice.
Make Ahead and Storage
Storing Leftovers
Any leftover Slow Cooker Mexican Chicken Corn Chowder Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making it even better the next day.
Freezing
This chowder freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the refrigerator and reheat thoroughly.
Reheating
Reheat the chowder gently over medium-low heat on the stove, stirring frequently to prevent scorching. If the chowder thickens too much, add a splash of chicken broth or milk to bring it back to the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy during slow cooking — just adjust the cooking time if they are bone-in.
Is there a vegetarian version of this chowder?
You can swap the chicken for beans or extra vegetables, and use vegetable broth for a delicious meatless option that still packs flavor.
Can I make this chowder spicy?
Definitely! Add extra diced green chilies, a few dashes of your favorite hot sauce, or some chopped jalapeños to turn up the heat.
What cheese can I substitute for Monterey Jack?
Cheddar, Colby, or even a Mexican cheese blend work wonderfully if Monterey Jack isn’t available.
Can I prepare this recipe in an Instant Pot?
Yes! Use the slow cooker setting or pressure cook for about 15 minutes, then follow with sauté mode to add cream and cheese at the end.
Final Thoughts
This Slow Cooker Mexican Chicken Corn Chowder Recipe is a little bowl of comfort and sunshine, perfect for any day you want to savor warm, satisfying flavors with minimal fuss. Once you try it, it’ll quickly become a staple in your recipe rotation — I promise!
Print
Slow Cooker Mexican Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty, creamy, and flavorful soup perfect for cozy meals. Combining tender chicken breasts, a mix of corn varieties, salsa verde, and warm spices, it delivers a comforting Mexican-inspired twist. Slow cooking melds the ingredients beautifully, resulting in a rich chowder that’s easy to prepare and sure to please six servings.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts
Liquids
- 4 cups chicken broth
- 1 cup heavy cream
Vegetables & Corn
- 2 cups frozen corn kernels
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
Flavorings & Spices
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
Dairy
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare Ingredients: Gather all ingredients including chicken breasts, chicken broth, frozen corn, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, minced garlic, heavy cream, and shredded Monterey Jack cheese.
- Combine in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the chicken broth, frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic on top.
- Cook the Chowder: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender. This slow cooking process allows the flavors to deeply infuse.
- Shred Chicken: Once the chicken is cooked through, remove the breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine.
- Add Cream and Cheese: Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir until the cheese has melted completely and the chowder is creamy and well blended.
- Final Seasoning and Serving: Taste and adjust seasoning if needed, adding more salt or spices to preference. Serve the chowder hot, garnished if desired with fresh cilantro, tortilla strips, or avocado slices.
Notes
- You can substitute chicken thighs for a juicier texture.
- For a spicier twist, add chopped jalapeños or chili powder.
- If you prefer a thicker chowder, let it cook uncovered for the last 30 minutes to reduce liquid.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
