If you crave creamy, crave-worthy comfort food with a spicy twist, get ready to fall in love with Slow Cooker Mexican Chicken Corn Chowder. This colorful, hearty chowder pairs tender chicken, sweet corn, black beans, green chiles, and bold spices in a creamy broth, all bubbling away effortlessly in your slow cooker. Each spoonful delivers a fiesta of flavor and a texture that’s downright dreamy. Whether it’s a chilly night or you simply want fuss-free, family-friendly food that feels like an indulgence, this chowder will definitely hit the spot!

Slow Cooker Mexican Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is its simplicity—the ingredients are easy to source, yet each one adds a layer of flavor, creaminess, or that pop of color you expect from seriously comforting chowder. Gather everything before you begin so you can toss it right in the slow cooker!

Chicken breasts: Boneless, skinless chicken gives the chowder its tender, protein-rich core (and shreds up perfectly after slow cooking).
Canned corn: Drained sweet corn contributes little pops of juicy sweetness and the characteristic yellow hue; frozen or fire-roasted corn are fantastic swaps.
Black beans: These add fiber, heartiness, and that lovely dark contrast for visual appeal—don’t forget to rinse them well!
Salsa: Choose mild or medium for balanced flavor and a shortcut boost of tomatoes, peppers, and spices in one go.
Green chiles: Diced chiles bring a gentle, smoky heat that warms the whole chowder.
Ground cumin: For those earthy, deeply savory undertones that instantly evoke Mexican cuisine.
Chili powder: Key for boldness—use your favorite blend for a personalized kick.
Smoked paprika: This adds a touch of smokiness that’s irresistible alongside the sweet corn and mild cream.
Garlic powder: For all-over aromatic depth without having to mince fresh garlic.
Onion powder: A quick flavor boost that infuses every bite seamlessly.
Salt: Essential to enhance every other ingredient—taste and adjust as you go.
Black pepper: A little dash brings a subtle sharpness to balance the creamy richness.
Chicken broth: The savory base that ensures a perfectly seasoned, sippable broth for your chowder.
Heavy cream or half-and-half: The secret to making this chowder luxuriously creamy and indulgent; use whichever you prefer.
Cream cheese: Cut into cubes so it melts in smoothly, giving the chowder its trademark silky texture.
Shredded cheddar cheese: Melts into pools of golden goodness, bringing the whole dish together!

How to Make Slow Cooker Mexican Chicken Corn Chowder

Step 1: Layer Everything in the Slow Cooker

Start by arranging the chicken breasts in the bottom of your slow cooker. Then, add the corn, black beans, salsa, green chiles, all the spices (cumin, chili powder, smoked paprika, garlic and onion powder, salt, and black pepper), plus the chicken broth. A gentle stir is all it takes to blend these bold and colorful ingredients—watch the magic begin as they mingle and start releasing their flavors.

Step 2: Let It Slow Cook to Perfection

Pop on the lid and let your slow cooker do the heavy lifting! Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is temptingly tender and cooked right through. During this time, the flavors meld and deepen while the house fills with mouth-watering aromas—no fuss, and hardly any effort on your part.

Step 3: Shred the Chicken

When the cook time is up, use tongs to carefully remove the chicken breasts. Shred them with two forks until you have beautiful, juicy strands. This texture is what makes the chowder so satisying—nothing beats the bite of tender, shredded chicken swimming in that creamy broth!

Step 4: Make It Creamy

Return the shredded chicken to the slow cooker and stir in the cream cheese cubes, heavy cream (or half-and-half), and shredded cheddar. Place the lid back on and cook for another 15 to 20 minutes, just until the cheeses have melted and everything is silky-smooth. Give it a hearty stir before serving—now it’s officially ready!

How to Serve Slow Cooker Mexican Chicken Corn Chowder

Garnishes

Garnishing is where you can get creative and tailor your Slow Cooker Mexican Chicken Corn Chowder to your exact taste. Chopped cilantro brightens each bowl, tortilla strips or chips add irresistible crunch, sliced jalapeños give extra bite for spice lovers, and a dollop of sour cream brings additional lusciousness. The more, the merrier!

Side Dishes

This chowder is hearty enough to stand alone, but it pairs perfectly with a warm stack of corn tortillas, cheddar-jalapeño cornbread, or even a simple green salad. For parties, keep things casual with chips and guacamole on the side—just right for scooping up every last drop of chowder.

Creative Ways to Present

Try serving your Slow Cooker Mexican Chicken Corn Chowder in small bread bowls for a cozy gathering, or ladle it into sturdy mugs for comforting weeknight dinners. If you’re feeling really festive, set out a “chowder bar” with all the toppings so everyone can build their own perfect bowl—fun, interactive, and delicious.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, stash your Slow Cooker Mexican Chicken Corn Chowder in an airtight container in the refrigerator. It keeps beautifully for up to three days and often tastes even better after the flavors have a chance to meld overnight.

Freezing

This chowder can be frozen, but it’s best to wait until after you’ve thawed and reheated it to add the shredded cheddar and cream cheese. The broth, chicken, beans, and veggies freeze well for up to 2 months. Thaw safely in the refrigerator before reheating.

Reheating

Reheat single servings in the microwave with a splash of broth or cream, stirring halfway to promote even heating. For larger portions, warm gently over low heat on the stove, stirring frequently so the creamy base stays smooth and the chowder doesn’t scorch. Top with fresh garnishes before serving!

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, just increase the cooking time slightly to ensure the chicken is thoroughly cooked and safe to eat. Always make sure the chicken reaches an internal temperature of 165°F before shredding.

How can I make the chowder thicker?

For a thicker chowder, try mashing some of the corn and black beans with a potato masher before you add the cream and cheese, or let the chowder cook uncovered for a little while to reduce slightly.

Is this recipe spicy?

The Slow Cooker Mexican Chicken Corn Chowder as written is mild to medium in heat, depending on the salsa and green chiles you choose. If you want it milder, use mild salsa and skip the jalapeño garnish; for extra heat, add cayenne or use spicy salsa!

Can I make this chowder dairy-free?

Absolutely! Substitute a dairy-free cream cheese, unsweetened non-dairy milk or cream, and your favorite plant-based shredded cheese. The result will be slightly different in creaminess but still full of flavor.

What other proteins can I use besides chicken?

This recipe is versatile! You can substitute boneless, skinless turkey breast or pork loin for the chicken. For a vegetarian version, swap the chicken for extra beans and more veggies, and use vegetable broth.

Final Thoughts

If you’re searching for a comforting, flavorful meal to share with friends and family, give Slow Cooker Mexican Chicken Corn Chowder a spot on your dinner table. It’s a true “set it and forget it” dish that always delivers creamy, hearty goodness. Once you taste all those zesty flavors mingling together, you might just find yourself coming back for seconds—or even thirds!

Slow Cooker Mexican Chicken Corn Chowder Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Mexican Chicken Corn Chowder is a creamy and flavorful soup packed with tender chicken, corn, black beans, and a blend of Mexican spices. It’s easy to make and perfect for a comforting meal.

Ingredients

Scale

Chicken Chowder:

1 lb boneless skinless chicken breasts
1 (15 oz) can corn (drained)
1 (15 oz) can black beans (drained and rinsed)
1 cup salsa (mild or medium)
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup heavy cream or half-and-half

Cheesy Addition:

4 oz cream cheese (cut into cubes)
1 cup shredded cheddar cheese

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Instructions

Prep: Place chicken in slow cooker, add corn, black beans, salsa, green chiles, spices, and broth. Stir gently.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked.
Shred: Remove chicken, shred, return to pot. Add cream cheese, cream, cheddar. Cook until cheeses melt and chowder is creamy.
Serve: Garnish with cilantro, tortilla strips, jalapeños, or sour cream.