Creamy, comforting, and packed with flavor, this Slow Cooker Mexican Chicken Corn Chowder blends the warmth of chowder with bold Mexican flair. It’s the ultimate one-pot comfort food.
Juicy chicken simmers all day with sweet corn, green chilis, and a zesty Salsa Verde kick. Cream and cheese bring it together in the coziest, most irresistible way.
What You’ll Need for This Mexican Chicken Corn Chowder
- Boneless skinless chicken breasts – Tender and protein-rich, they absorb the savory flavors perfectly as they slow cook.
- Whole corn (canned) – Adds natural sweetness and juicy texture; don’t drain for extra depth.
- Cream style corn – Lends creamy consistency and richness, essential for a hearty chowder base.
- Salsa Verde – Brings tangy heat and bright acidity that balances the creamy elements.
- Diced tomatoes with green chilis – Adds mild heat and a pop of freshness to cut through the richness.
- Cumin – Earthy and aromatic, this spice brings signature warmth and depth to every bite.
- Minced garlic – A flavor booster that infuses the broth with bold, savory undertones.
- Heavy cream – Finishes the soup with a luscious, velvety body that makes it chowder-worthy.
- Monterey Jack cheese – Melts into a creamy, mildly tangy finish that complements the Mexican flavors.
Let’s Make It: How to Craft This Creamy Mexican Chowder
Start by placing the chicken, corn, salsa, tomatoes, and spices into your slow cooker. Let it simmer low and slow until the chicken becomes irresistibly tender.
Once the cooking time is up, shred the chicken and return it to the pot. Pour in the cream and sprinkle in a generous handful of Monterey Jack cheese.
Let everything melt and mingle together for the final 15–20 minutes, and you’re left with a bowl of cozy, creamy bliss just waiting to be topped and devoured.
Cozy Tips & Tasty Variations for the Best Chowder Yet
For deeper flavor, sear the chicken before adding it to the slow cooker. It’s an optional step, but worth it if you have the time. A squeeze of fresh lime before serving lifts the whole dish and adds brightness.
Feel free to swap in rotisserie chicken to save time or use pepper jack cheese for extra kick. Add black beans or diced potatoes for a heartier, Tex-Mex twist. Toppings like crushed tortilla chips, avocado slices, or a dollop of sour cream make each bowl your own.
If you’re feeding a crowd, double the batch—it reheats beautifully and only gets better the next day.
Leftovers That Keep on Giving
Cool any leftover chowder completely, then store it in an airtight container in the fridge for up to five days. The flavors meld wonderfully over time, making day-two servings even more satisfying.
To freeze, portion the cooled chowder into freezer-safe bags or containers, leaving room for expansion. Freeze for up to three months.
Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally to prevent the cream from separating. Add a splash of broth or milk if it thickens too much.
Slow Cooker Mexican Chicken Corn Chowder
Ingredients
- 1 can whole corn undrained
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 can diced tomatoes with green chilis 10 oz
- 2 boneless skinless chicken breasts
- 1/2 cup Salsa Verde
- 2 cups heavy cream
- 2 teaspoons ground cumin
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chicken broth
- 1 teaspoon salt
- 2 cans cream-style corn
Instructions
- Place the chicken breasts, whole corn, cream-style corn, chicken broth, Salsa Verde, diced tomatoes with green chilis, minced garlic, cumin, salt, and pepper into a 6-quart slow cooker. Stir all contents thoroughly to ensure even distribution.
- Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken from the pot, shred it using two forks, and return it to the chowder.
- Add the heavy cream and shredded Monterey Jack cheese, then stir gently to incorporate.
- Cover the slow cooker and cook on high for an additional 15 to 20 minutes, or until the cheese is fully melted and the soup is heated through.
- Ladle into bowls, garnish as desired, and serve warm.
