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Slow Cooker Mexican Chicken Corn Chowder

Irresistibly Creamy Slow Cooker Mexican Chicken Corn Chowder

This Slow Cooker Mexican Chicken Corn Chowder combines tender chicken, sweet corn, and zesty salsa verde for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Additional Cooking Time 20 minutes
Total Time 6 hours 35 minutes
Servings: 6 cups
Course: Dinner Ideas
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 lb Boneless Skinless Chicken Breasts Swap for shredded rotisserie chicken for quicker prep.
  • 4 cups Chicken Broth Choose low-sodium for a healthier option.
  • 15 oz Whole Corn, canned, not drained Frozen corn can be used instead.
  • 15 oz Cream Style Corn, canned Adds a rich, creamy consistency.
  • 1 cup Salsa Verde Use green chili sauce for a milder flavor.
  • 10 oz Diced Tomatoes with Green Chilis, canned Adds spice and vine-ripened taste.
  • 1 tablespoon Cumin Brings authentic flavors.
  • 1 tablespoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 3 cloves Minced Garlic Enhances overall flavor.
  • 1 cup Heavy Cream Ensures a velvety finish.
  • 1 cup Monterey Jack Cheese, shredded Melts perfectly into the chowder.
For Serving
  • 2 Lime Wedges Squeeze for a zesty kick.
  • 1 large Diced Avocado Adds creaminess.
  • Fresh Cilantro, chopped For garnish.
  • 1 cup Tortilla Chips For dipping.

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions
  1. In a 6-quart slow cooker, place the boneless skinless chicken breasts at the bottom. Add chicken broth, whole corn, cream style corn, salsa verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Ensure the chicken is covered with liquid.
  2. Cover and set the slow cooker to low heat, simmer for 6-8 hours or on high for 3-4 hours until chicken shreds easily.
  3. Carefully remove the chicken using tongs to shred it with two forks, then return it to the slow cooker.
  4. Stir in the heavy cream and Monterey Jack cheese, increase heat to high and cover for an additional 15-20 minutes to melt the cheese and meld flavors.
  5. Ladle the chowder into bowls, garnish with cilantro, diced avocado, and lime juice. Serve with tortilla chips.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze in portioned airtight containers for up to 3 months. Reheat by adding chicken broth if needed.

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