Description
This Slow Cooker Mexican Chicken Corn Chowder is a rich and hearty dish perfect for cozy meals. Combining tender chicken, sweet corn, creamy cheese, and flavorful spices, this chowder offers a delightful blend of textures and Mexican-inspired flavors. Slow-cooked to perfection, it’s an easy recipe that delivers a comforting, satisfying meal for the whole family.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
Vegetables and Canned Goods
- 2 cups frozen corn kernels
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa verde
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon salt
Dairy
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare Ingredients: Gather all ingredients and mince the garlic cloves. Rinse the chicken breasts if preferred and have the frozen corn ready.
- Add Ingredients to Slow Cooker: Place the chicken breasts in the slow cooker. Pour in chicken broth, frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, minced garlic, ground cumin, and salt. Stir gently to combine the ingredients evenly.
- Cook the Chowder: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to integrate.
- Add Cream and Cheese: Stir in the heavy cream and shredded Monterey Jack cheese until the cheese melts and the chowder is creamy and smooth.
- Final Seasoning and Serve: Taste the chowder and adjust seasoning with additional salt if needed. Serve hot, garnished optionally with fresh cilantro or tortilla chips for added texture.
Notes
- For a thicker chowder, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Use fresh corn if available, but frozen corn works well and adds sweetness.
- To reduce fat, substitute half-and-half for heavy cream and use reduced-fat cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with warm tortillas or crusty bread for a complete meal.
