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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican chicken corn chowder with a creamy, golden broth made in your Crockpot. Shredded chicken, sweet corn, black beans, and green chiles simmer low until rich and spoon-tender, then finish with cream cheese and heavy cream.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken chowder base
  • 1.5 lb chicken breasts raw
  • 2 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained
  • 1 can (4 oz) diced green chiles
  • 1 onion diced
  • 3 garlic minced
  • 4 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 cup heavy cream added at end
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
Chowder topping
  • 1 sour cream for topping
  • 1 cup shredded cheddar for topping
  • 1 cilantro for topping
  • 1 jalapeños for topping
  • 1 lime for serving
  • 1 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chowder
  1. Add chicken breasts, corn, black beans, diced green chiles, onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken to the slow cooker.
Finish and serve
  1. Stir in the cubed cream cheese and cook just until fully melted into the broth.
  2. Stir in the heavy cream until the chowder looks creamy and evenly combined.
  3. Season with salt and pepper to taste, then serve with sour cream, shredded cheddar, cilantro, jalapeños, and lime.

Notes

For the best texture, shred the chicken when it’s hot so it falls apart easily, then stir thoroughly so the cream cheese melts without lumps. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave to avoid breaking the creamy base. Freezing is not recommended because the cream can separate when thawed. For a dairy-light option, use reduced-fat cream cheese and half-and-half instead of heavy cream.