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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican chicken corn chowder made in a Crockpot until the chicken is shreddable and the broth turns creamy. Loaded with corn, black beans, green chiles, cumin, and smoked paprika, then finished with cream cheese and heavy cream for a thick, golden texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts (raw)
  • 1.5 lb chicken breasts Use raw, boneless skinless breasts.
corn and beans
  • 2 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 onion, diced
  • 3 clove garlic, minced
broth and seasonings
  • 4 cup chicken broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste Add to taste after thickening and again if needed before serving.
creamy finish
  • 8 oz cream cheese, cubed Cube so it melts smoothly.
  • 1 cup heavy cream Stir in at the end for richness.
toppings
  • 0.25 sour cream Optional, for serving.
  • 0.25 cup shredded cheddar Optional, for serving.
  • 0.25 cup cilantro Optional, for serving.
  • 0.25 jalapeños Optional, for serving.
  • 0.25 lime Optional, for serving.

Equipment

  • 1 Dutch oven

Method
 

Slow cook the chowder base
  1. Place the raw chicken, corn, black beans, green chiles, onion, garlic, chicken broth, cumin, chili powder, and smoked paprika into the Crockpot.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is cooked through and tender with visible bubbling around the edges.
Shred and make it creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the Crockpot, stirring so it disperses evenly through the chowder.
  2. Stir in the cubed cream cheese until fully melted, then stir in the heavy cream until the broth looks smooth and lightly thickened.
Season and serve
  1. Season with salt and pepper to taste, tasting carefully and adjusting until the flavors pop.
  2. Serve immediately with sour cream, shredded cheddar, cilantro, jalapeños, and lime as toppings.]

Notes

Pro tip: cube the cream cheese for faster melting and smoother texture. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until steaming (avoid hard boiling to keep it creamy). Freezing is not recommended because cream-based chowders can separate after thawing. For a lighter option, use reduced-fat cream cheese and swap heavy cream for half-and-half (the chowder will be slightly less rich but still creamy).