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Slow Cooker Mexican Chicken Corn Chowder

Slow cooker Mexican chicken corn chowder with a creamy, lightly spiced broth made in the Crockpot on low for 6 hours. Tender shredded chicken, sweet corn, black beans, and green chiles come together for a cozy Tex-Mex chowder topped with sour cream, cheddar, cilantro, jalapeños, and lime.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 21 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb chicken breasts (raw)
corn
  • 2 can (15 oz) corn, drained
black beans
  • 1 can (15 oz) black beans, drained
green chiles
  • 1 can (4 oz) diced green chiles
onion
  • 1 onion, diced
garlic
  • 3 cloves garlic, minced
chicken broth
  • 4 cup chicken broth
cream cheese
  • 8 oz cream cheese, cubed
heavy cream
  • 1 cup heavy cream (added at end)
cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
toppings
  • 0.25 cup sour cream
  • 0.5 cup shredded cheddar
  • 2 tbsp cilantro
  • 2 jalapeños
  • 1 lime
seasoning
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the raw chicken, corn, black beans, green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker. Spread the ingredients into an even layer so everything cooks at the same pace.
  2. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Keep the lid on to maintain heat and look for tender chicken you can easily shred.
Shred and thicken
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir it back in until distributed through the chowder, using a clear path to see the broth bubbling around the pieces.
  2. Stir in the cubed cream cheese until fully melted. Keep stirring until the broth looks smooth and slightly thickened, with no cream cheese lumps visible.
  3. Stir in the heavy cream and bring the chowder to a gently heated, creamy consistency. You should see the color turn richer and the broth cling lightly to the chicken.
Season and serve
  1. Season with salt and pepper to taste. Taste and adjust until the flavors pop, then keep the chowder hot while you set out toppings.
  2. Serve the chowder with sour cream, shredded cheddar, cilantro, jalapeños, and lime. Top each bowl so the cheddar melts slightly and the cilantro stays bright on top.

Notes

Pro tip: cubing the cream cheese helps it melt smoothly—stir thoroughly until the chowder is lump-free before adding heavy cream. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing: yes, freeze the chowder without the sour cream and cheddar for up to 2 months, then thaw and warm, adding fresh toppings after reheating. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.