There’s just something magical about coming home to a big bubbling pot of Slow Cooker Mexican Chicken Corn Chowder. Brimming with juicy chicken, sweet corn, creamy cheese, and a zesty Mexican kick, this dish wraps you up in warmth and comfort in every spoonful. It’s like the best flavors of south-of-the-border street food, with the cozy hug of a lunch made by someone who truly loves you. Whether you’re feeding a hungry family or just yourself on a chilly night, this chowder is a heartwarming, stress-free favorite that practically cooks itself. Let’s dig in!

Slow Cooker Mexican Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

This Slow Cooker Mexican Chicken Corn Chowder recipe keeps things refreshingly simple—each ingredient shines and helps build rich flavor, velvety texture, and brilliant color. If you can chop an onion and toss things into a pot, you’re already halfway there, and the result is so much greater than the sum of its parts!

Boneless skinless chicken breasts (1 1/2 pounds): The star protein that cooks up tender, juicy, and effortlessly shreds into the creamy broth.
Corn kernels (1 can, 15 ounces, or 2 cups frozen): Adds naturally sweet pops of flavor and color; use frozen if fresh corn is in season!
Cream-style corn (1 can, 15 ounces): Makes the chowder’s texture thick, rich, and slightly sweet.
Diced tomatoes with green chilies (1 can, 10 ounces): Bring a lively tang, color, and just the right amount of heat.
Red bell pepper (1 cup, diced): Offers mild crunch and vibrant color, plus a subtle sweetness.
Yellow onion (1 small, diced): For background sweetness and depth; it practically melts into the soup.
Garlic (2 cloves, minced): Adds unmistakable savory oomph and fragrance.
Chicken broth (2 cups): Provides the flavorful liquid foundation that ties everything together.
Chili powder (1 teaspoon): Brings gentle warmth and earthiness without overpowering spice.
Ground cumin (1 teaspoon): Delivers subtle smokiness and that signature Mexican aroma.
Smoked paprika (1/2 teaspoon): Infuses a deeper savory note and gorgeous color.
Salt (1/2 teaspoon): Heightens all the flavors in the chowder.
Black pepper (1/4 teaspoon): For a little bit of sharp, peppery bite.
Heavy cream (1 cup): Swirled in at the end for a decadently smooth, luscious finish.
Shredded cheddar cheese (1 cup): Melts into unforgettable cheesy richness with a beautiful golden hue.
Cream cheese (4 ounces, cubed and softened): Adds silky body and a gentle tang—don’t skip it!
Chopped fresh cilantro and sliced green onions (optional): Sprinkle these on top for a pop of freshness and color right before serving.

How to Make Slow Cooker Mexican Chicken Corn Chowder

Step 1: Build the Base

Start by laying your boneless skinless chicken breasts in an even layer at the bottom of your slow cooker. Trust me, this makes the shredding process later much easier, since they’ll cook fully submerged and become wonderfully tender.

Step 2: Add the Veggies and Seasonings

Now, scatter in your drained corn, cream-style corn, diced tomatoes with green chilies, red bell pepper, onion, and that glorious garlic. Pour in the chicken broth, then sprinkle on the chili powder, cumin, smoked paprika, salt, and black pepper. This rainbow of ingredients creates a flavor-packed base you’re going to love!

Step 3: Slow Cook to Perfection

Give everything a gentle stir so the spices and veggies are mixed well, nestling in all the flavors. Then pop on the lid and let your slow cooker do its magic. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is absolutely fork-tender.

Step 4: Shred the Chicken

Carefully remove the cooked chicken breasts and transfer them to a plate. Grab two forks and shred the chicken—this will only take seconds since it’s so tender. Then return the shredded chicken to your waiting pot of chowder.

Step 5: Make It Creamy and Cheesy

Now it’s time for the slow cooker’s grand finale! Stir in the heavy cream, shredded cheddar cheese, and softened cubes of cream cheese. Replace the lid and let everything melt together for 15–20 minutes, occasionally giving it a stir to encourage perfect creaminess. You’ll know it’s ready when the cheese is fully blended and the chowder is velvety and smooth.

Step 6: Serve and Savor

Ladle your Slow Cooker Mexican Chicken Corn Chowder into big bowls and top with chopped cilantro and sliced green onions if you’re using them. Gather everyone at the table—dinner is ready, and it smells absolutely irresistible!

How to Serve Slow Cooker Mexican Chicken Corn Chowder

Garnishes

Garnishes are like confetti for this dish! Scatter vibrant chopped cilantro and crisp green onions over each bowl of Slow Cooker Mexican Chicken Corn Chowder for a blast of freshness and a dash of color. A squeeze of lime or a dollop of creamy avocado won’t hurt either.

Side Dishes

This chowder is hearty enough to stand alone, but it plays so well with others. Serve it alongside warm, charred tortillas for dunking, crusty bread to soak up every drop, or a simple side salad tossed with lime vinaigrette. Tortilla chips are another fun, crunchy pairing!

Creative Ways to Present

Turn your Slow Cooker Mexican Chicken Corn Chowder into a party by serving it in bread bowls, smaller ramekins for an appetizer, or even tiny tasting cups at a gathering. It’s also fun to create a little topping bar—think sliced radishes, fresh jalapeños, cubes of avocado, or extra cheese, so everyone can build their own bowlful just how they like it.

Make Ahead and Storage

Storing Leftovers

Simply let any leftover Slow Cooker Mexican Chicken Corn Chowder cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days—it actually tastes even better after the flavors have a night to mingle!

Freezing

If you’re planning to freeze the chowder, let it cool completely first. Portion into freezer-friendly containers, leaving a bit of space for expansion, and freeze for up to three months. When you reheat, just be aware that chowders with dairy can sometimes separate, but a gentle stir brings it right back together.

Reheating

Reheat individual portions in the microwave, using short increments and stirring in-between so it heats evenly. For a larger batch, gently warm in a saucepan over low heat, stirring often until steamy and smooth. If it thickens too much in the fridge, just add a splash of milk or broth to loosen it up.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Simply skip the first stage of cooking the chicken and add shredded rotisserie chicken during the last hour of cooking to soak up all those savory flavors. It’s a great shortcut for nights when you’re short on time.

How spicy is the chowder?

The Slow Cooker Mexican Chicken Corn Chowder has a gentle warmth, mostly from the diced tomatoes with green chilies and chili powder. If you like more heat, add a pinch of cayenne or extra chilies; for a milder batch, use plain diced tomatoes instead.

Can I make this dairy-free?

You can swap the cream, cheddar, and cream cheese for non-dairy alternatives—think coconut milk, vegan cream cheese, or shredded plant-based cheese. The result will still be rich and satisfying, though the flavor will change a bit.

Can I use chicken thighs instead of breasts?

Chicken thighs work beautifully! They’ll add even more tenderness and flavor to the chowder, so if that’s what you have on hand, go for it without changing the cooking time.

Is Slow Cooker Mexican Chicken Corn Chowder gluten-free?

Yes, this recipe is gluten-free as written! Always check your labels on canned items and broth to confirm, especially if you or your guests are sensitive or celiac.

Final Thoughts

This Slow Cooker Mexican Chicken Corn Chowder always brings smiles and empty bowls to my table, and I hope it does the same for you. Let your slow cooker do the work while you get on with your busy day—then dig into a bowl of this creamy, comforting, flavor-packed soup that proves just how delicious easy home cooking can be. Give it a try, and don’t be surprised if it becomes your new go-to!

Slow Cooker Mexican Chicken Corn Chowder Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Mexican Chicken Corn Chowder is a comforting and flavorful soup that is easy to make. Creamy and packed with chicken, corn, and a blend of spices, it’s a perfect meal for any day of the week.

Ingredients

Scale

Chicken Chowder:

1 1/2 pounds boneless skinless chicken breasts
1 can (15 ounces) corn kernels (drained) or 2 cups frozen corn
1 can (15 ounces) cream-style corn
1 can (10 ounces) diced tomatoes with green chilies
1 cup diced red bell pepper
1 small yellow onion (diced)
2 cloves garlic (minced)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Creamy Addition:

1 cup heavy cream
1 cup shredded cheddar cheese
4 ounces cream cheese (cubed and softened)

Garnish:

Chopped fresh cilantro and sliced green onions for garnish (optional)

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Instructions

Prepare the Chowder: Place chicken breasts in the slow cooker. Add corn, cream-style corn, diced tomatoes, bell pepper, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the slow cooker.
Add Creaminess: Stir in heavy cream, cheddar cheese, and cream cheese. Cook for an additional 15-20 minutes until creamy.
Serve: Garnish with cilantro and green onions. Serve hot.