If you are searching for a comforting, flavorful, and hands-off meal to warm you up any day of the week, the Slow Cooker Mexican Chicken Corn Chowder Recipe is an absolute game changer. This chowder boasts a rich blend of creamy textures and zesty Mexican-inspired spices that come together beautifully in a slow cooker, allowing the flavors to meld perfectly while you go about your day. With tender chicken, sweet corn, and a touch of heat from diced tomatoes with green chilies and salsa verde, each spoonful is like a fiesta in your bowl. This recipe is an effortless way to bring hearty, vibrant, and satisfying flavors right to your table with minimal prep and maximum taste.
Ingredients You’ll Need
The beauty of this Slow Cooker Mexican Chicken Corn Chowder Recipe lies in its simplicity and the vibrant ingredients that make it shine. Each component plays a key role in building layers of flavor—from the wholesome chicken broth to the creamy Monterey Jack cheese that delivers the perfect finish.
- 1 pound boneless, skinless chicken breasts: Provides juicy and tender protein that soaks up all the delicious flavors.
- 4 cups chicken broth: The savory base that brings depth and warms every ingredient together.
- 2 cups frozen corn kernels: Adds natural sweetness and a delightful pop of texture.
- 1 can (14.75 ounces) cream-style corn: Gives the chowder a luscious, creamy consistency.
- 1 can (10 ounces) diced tomatoes with green chilies: Brings a subtle heat and rich tomato flavor for a Mexican flair.
- 1 cup salsa verde: Adds zesty brightness and a gentle kick that brightens the entire dish.
- 1 teaspoon ground cumin: Infuses the chowder with warm, earthy spice.
- 1 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- 2 cloves garlic, minced: Provides aromatic depth and a savory punch.
- 1 cup heavy cream: Creates the rich, velvety texture that turns this chowder into pure comfort food.
- 2 cups shredded Monterey Jack cheese: Melts into the chowder for gooey, cheesy goodness.
How to Make Slow Cooker Mexican Chicken Corn Chowder Recipe
Step 1: Prepare the Slow Cooker Base
Start by placing the chicken breasts at the bottom of your slow cooker. Pour in the chicken broth, 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 evenly distribute the spices. This combination forms the hearty and flavorful foundation for your chowder, so be sure to get everything mixed well before moving on.
Step 2: Cook and Shred the Chicken
Cover the slow cooker and cook on low for approximately 6 to 8 hours or on high for 3 to 4 hours. The chicken will become tender and juicy after this slow simmer. Once it’s cooked through, carefully remove the chicken breasts and shred them using two forks. Shredding the meat ensures that every bite is packed with chicken goodness evenly distributed throughout the chowder.
Step 3: Finish the Chowder
Return the shredded chicken to the slow cooker, then stir in the heavy cream and shredded Monterey Jack cheese. Mix gently until the cheese melts into the creamy base, creating a rich and indulgent chowder texture. Let it cook for an additional 15 to 20 minutes on low to let all the flavors meld together beautifully. This final step gives the dish that signature comforting, cheesy quality that’s nothing short of irresistible.
How to Serve Slow Cooker Mexican Chicken Corn Chowder Recipe
Garnishes
To take your Slow Cooker Mexican Chicken Corn Chowder Recipe to the next level, don’t skimp on garnishes. Freshly chopped cilantro adds a bright herbal note, while slices of avocado provide a buttery, cool contrast to the warm chowder. A dollop of sour cream can enhance the creaminess and balance the spice, and a sprinkle of crushed tortilla chips or a squeeze of fresh lime juice offers delightful texture and tang.
Side Dishes
This chowder stands beautifully on its own, but pairing it with warm, crusty cornbread or soft flour tortillas can turn it into a complete meal. A simple side salad with crisp greens and a tangy vinaigrette complements the richness of the chowder perfectly, adding freshness and crunch to the table. These sides help create a well-rounded, satisfying dinner experience.
Creative Ways to Present
For a special occasion or when serving guests, consider presenting the Slow Cooker Mexican Chicken Corn Chowder Recipe in mini bread bowls or colorful, rustic bowls to highlight the vibrant hues of the dish. You might also layer it in clear mugs for a fun twist at a casual gathering. Adding a garnish skewer with cherry tomatoes and jalapeño slices on the side provides a playful and elegant touch that guests will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this delicious chowder, no worries at all. Simply transfer them to airtight containers and store in the refrigerator for up to 3 days. The flavors often deepen after resting, so the next-day chowder might taste even better.
Freezing
The Slow Cooker Mexican Chicken Corn Chowder Recipe freezes well for up to 2 months. Allow the chowder to cool completely before transferring it into freezer-safe containers or resealable bags. Label with the date and freeze. When ready to enjoy, thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, gently warm the chowder on the stovetop over medium-low heat, stirring occasionally to prevent the dairy from scorching. If too thick, add a splash of chicken broth or water to loosen the consistency. Avoid microwaving directly from frozen to keep the texture creamy and smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully and may even add a bit more flavor due to their higher fat content. Just make sure to cook until tender and shred before adding the cream and cheese.
Is this recipe very spicy?
No, the Slow Cooker Mexican Chicken Corn Chowder Recipe has a mild to moderate spice level thanks to the diced tomatoes with green chilies and salsa verde. If you prefer less heat, you can reduce the salsa verde or choose a mild variety. For extra spice, add diced jalapeños or hot sauce to taste.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot by using the sauté function to combine some ingredients first, then pressure cooking for about 15 minutes, followed by quick release. Remember to shred the chicken after cooking and then stir in the cream and cheese off the heat.
What can I substitute for heavy cream?
If you prefer a lighter option, full-fat coconut milk or half-and-half can be substitutions, but they will slightly alter the flavor and texture. The chowder may be less rich and creamy but still delicious.
Can I add vegetables to the chowder?
Definitely! Diced bell peppers, chopped zucchini, or even black beans would be excellent additions that complement the Mexican flavors and bump up the nutritional value. Add these vegetables early in the slow cooking process for the best texture.
Final Thoughts
This Slow Cooker Mexican Chicken Corn Chowder Recipe is truly one of those meals that feels like a warm hug on a chilly day. The ease of preparation combined with the rich, hearty flavor makes it a go-to recipe for busy weeknights or cozy weekend dinners. I highly encourage you to try it out—you’ll be amazed how a few simple ingredients and a slow cooker can create such a crowd-pleasing, soul-satisfying dish. Happy cooking!
Print
Slow Cooker Mexican Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy, flavorful soup perfect for a comforting meal. Tender chicken breasts are slow-cooked with corn, diced tomatoes with green chilies, and salsa verde, then blended with cream and Monterey Jack cheese for a rich, satisfying chowder that serves six.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 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
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of a 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 of the chicken.
- Cook the Chicken: Cover 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.
- 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.
- Add Cream and Cheese: Stir in the heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chowder is creamy and well combined.
- Final Simmer: Let the chowder simmer on low for an additional 10 to 15 minutes to allow the flavors to meld together well.
- Serve: Ladle the chowder into bowls and serve warm, optionally garnished with fresh cilantro, sour cream, or extra cheese.
Notes
- For a spicier chowder, add chopped jalapeños or a dash of cayenne pepper.
- For a thicker chowder, mash some of the corn kernels before adding the cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This recipe is adaptable for gluten-free diets as all ingredients are naturally gluten-free.
- Use low-fat milk or half-and-half as a substitute for heavy cream to reduce fat content.
