Slow Cooker Mexican Chicken Corn Chowder With Creamy Corn
By Mason Brooks
Prep
10 min
Cook
480 min
Total
490 min
Servings
6
Level
Easy
Serve this hearty chowder when the family needs a warm, filling dinner. Slow-cooked chicken, whole corn, and cream-style corn meet salsa verde and tomatoes with green chiles in a thick, creamy soup with a gentle Mexican-style kick.
Boneless skinless chicken breasts cook directly with chicken broth, undrained whole corn, cream-style corn, salsa verde, diced tomatoes with green chiles, cumin, salt, pepper, and garlic. The corn supplies both kernels and body, while salsa verde and green chiles bring the recipe’s Mexican flavor. Heavy cream and shredded Monterey Jack go in after the chicken is returned, keeping the dairy from cooking for hours.
The chicken should pull apart easily after the slow-cooking time, and the chowder is ready for its final rest when the cheese has melted and the cream is heated through. Avoid adding the cream and cheese at the start, since the recipe specifically calls for them after shredding the chicken. Grating Monterey Jack from a block helps the finished soup stay smoother than using packaged shredded cheese.
Set out toppings so everyone can finish a bowl their own way, such as sour cream, avocado, lime, cilantro, jalapeños, tortilla chips, green onion, or extra cheese. Serve it with white rice, cilantro rice, a side salad, roasted broccoli, or asparagus. Refrigerated leftovers can be reheated on the stove or in individual microwave-safe bowls.
Why you'll love this recipe
- It feeds a family of six with hearty chicken, two kinds of corn, and cream, so a single slow cooker dinner feels substantial.
- Picky eaters can customize each bowl with familiar toppings, while the creamy corn base keeps the chile and salsa verde flavors approachable.
- The crock pot handles the long cooking period, leaving only shredding, stirring in dairy, and melting cheese near dinnertime.
- Leftover chicken works as an approved shortcut, making this a practical way to turn cooked chicken into a full soup meal.
- A toppings bar lets everyone choose sour cream, avocado, lime, cilantro, jalapeños, chips, green onion, or extra cheese at the table.
- It works across seasons because the recipe is filling enough for cool weather yet described as light enough to serve during summer.
Ingredients
- •2 boneless skinless chicken breasts
- •0.5 cup chicken broth
- •1 can whole corn (do not drain)
- •2 cans cream-style corn
- •0.5 cup salsa verde
- •1 can diced tomatoes with green chiles (10 oz)
- •2 tsp cumin
- •1 tsp salt
- •1 tsp pepper
- •2 tsp minced garlic
- •2 cups heavy cream
- •2 cups Monterey Jack cheese (shredded)
Instructions
- 1
Add the chicken breasts, chicken broth, undrained whole corn, cream-style corn, salsa verde, diced tomatoes with green chiles, cumin, salt, pepper, and minced garlic to a 6-quart crock pot. Stir to combine.
- 2
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 3
Remove the chicken and shred it.
- 4
Return the shredded chicken to the crock pot. Add the heavy cream and shredded Monterey Jack cheese.
- 5
Stir to combine. Cover and cook on high for 15 to 20 minutes, until the cheese is melted and the cream is heated through.
- 6
Serve with your favorite toppings.
FAQ
Nutrition (per serving)
Calories
596
Protein
23g
Fat
42g
Carbs
37g
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