If you’ve been on the hunt for the coziest, most flavorful dinner to curl up with on a chilly night, this Slow Cooker Mexican Chicken Corn Chowder is about to become your new favorite. Creamy, cheesy, and layered with Tex-Mex spices, every spoonful is packed with tender chicken, sweet corn, hearty black beans, and a hint of smoky heat from tomatoes with green chilies. Let your slow cooker do all the work while your kitchen fills with the most irresistible aroma. Whether you’re looking for a stress-free weeknight meal or a crowd-pleasing recipe for your next get-together, Slow Cooker Mexican Chicken Corn Chowder checks all the boxes for comfort, convenience, and flavor.
Ingredients You’ll Need
With just a handful of pantry staples and fresh touches, you can build bold, rich flavor in every bite of Slow Cooker Mexican Chicken Corn Chowder. Each ingredient is chosen to add its own special flair, and together they create a vibrant, comforting meal that feels like it simmered all day—even though you barely had to lift a finger.
- Chicken breasts: Boneless and skinless for easy shredding and lean, tender bites that soak up every bit of spice.
- Canned corn: Brings sweetness and a pop of color—you can use yellow or white corn for classic chowder vibes.
- Canned black beans: Hearty, fiber-packed, and perfect for adding substance and earthy flavor to the soup.
- Diced tomatoes with green chilies: Use the undrained can for juicy bites and just the right hint of zesty heat.
- Chicken broth: The flavor backbone that ties everything together and keeps the chowder rich and savory.
- Salsa: Choose your heat level—mild or medium—to give the base a bold kick and depth of flavor.
- Onion: Adds a subtle sweetness and aromatic depth to balance all the Tex-Mex spices.
- Ground cumin: Delivers warm, earthy notes that define the chowder’s Mexican-inspired character.
- Chili powder: Packs a gentle punch and gorgeous color without overwhelming the palate.
- Garlic powder: Infuses every bite with savory, garlicky undertones.
- Salt: Essential for enhancing every bold, vibrant flavor in the pot.
- Black pepper: Brings a subtle bit of heat to round out each spoonful.
- Heavy cream: What makes this chowder irresistibly creamy and luscious—don’t skip it!
- Shredded cheddar cheese: Melts into the soup for that must-have cheesy goodness and a bit of sharpness.
- Cornstarch + water: Optional, but fantastic if you like your chowder thick enough to stand up to tortilla chips.
- Chopped fresh cilantro and lime wedges: The bright, fresh finish that lifts up every bowl and adds color and zing.
How to Make Slow Cooker Mexican Chicken Corn Chowder
Step 1: Layer Everything in the Slow Cooker
Start by placing the chicken breasts in the bottom of your slow cooker, then pile on the corn, black beans, undrained diced tomatoes with green chilies, chicken broth, salsa, onion, cumin, chili powder, garlic powder, salt, and black pepper. Give everything a gentle stir so all those delicious flavors will meld together as they cook.
Step 2: Slow Cook Until Tender
Cover the slow cooker and let it work its magic—set to low for 6 to 7 hours, or crank to high if you’re short on time and aim for 3 to 4 hours. The chicken will become beautifully tender and perfectly seasoned, and all the veggies and beans will break down into a creamy, flavorful base.
Step 3: Shred the Chicken
Once the chicken is fork-tender, lift it out onto a cutting board and use two forks to shred it—you’ll be amazed at how easily it pulls apart. Add it right back to the slow cooker so every strand can soak up the creamy, spicy broth.
Step 4: Stir in Cream and Cheese
Now for the magic: stir in the heavy cream and shredded cheddar cheese right into the hot chowder. You’ll watch it turn even silkier and more decadent in seconds. If you like your chowder on the thicker side, stir in the cornstarch-and-water slurry and let it cook for another 15 to 20 minutes on high until it’s just the way you like it.
Step 5: Serve and Garnish
Ladle the Slow Cooker Mexican Chicken Corn Chowder into deep bowls and top with a scattering of fresh cilantro and a few lime wedges on the side. Now all that’s left to do is dig in and enjoy!
How to Serve Slow Cooker Mexican Chicken Corn Chowder
Garnishes
Finish each bowl of chowder with plenty of chopped fresh cilantro for vibrant color and an herby pop, plus a squeeze of lime for extra brightness. You can’t go wrong with a handful of extra cheddar, sliced avocado, a dollop of sour cream, or crunchy tortilla strips on top, either—these little touches take every bite to the next level.
Side Dishes
Serve your Slow Cooker Mexican Chicken Corn Chowder with warm tortillas or a basket of cornbread (try jalapeño cornbread for a kick!). Tortilla chips are another fan favorite, perfect for scooping up all that creamy, chunky goodness. For a simple green salad, toss together lettuce, tomatoes, and a zesty lime vinaigrette for a refreshing, crisp companion.
Creative Ways to Present
Hosting a casual get-together or game day? Pour your chowder into mini ramekins or mugs for easy, portable servings. If you’re embracing Tex-Mex flair, set up a “chowder bar” with toppings like jalapeños, chopped tomatoes, diced onion, and crushed chips for everyone to build their perfect bowl. Don’t be shy about using bread bowls for an even heartier, cozier meal!
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Mexican Chicken Corn Chowder keeps beautifully in the refrigerator for up to four days. Let it cool completely, then store in an airtight container. The flavors deepen as it sits, making leftovers even more irresistible for lunches or another comforting dinner.
Freezing
If you want to stash some away for a busy day, this chowder freezes really well (just skip the cilantro and lime until serving). Cool it thoroughly, then portion into freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Slow Cooker Mexican Chicken Corn Chowder gently on the stovetop over low heat, stirring occasionally until hot and creamy. If it’s a bit thick after chilling, add a splash of chicken broth or milk to reach your desired consistency. You can microwave individual servings, too—just cover to prevent splatters and stir halfway through for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs turn out wonderfully tender and juicy and are a great swap if you prefer a richer flavor in your chowder.
Is there a way to make this chowder dairy-free?
You can substitute canned coconut milk for heavy cream and use your favorite dairy-free cheese or simply leave the cheese out—the soup will still have plenty of flavor and creaminess from the veggies and broth.
How do I make Slow Cooker Mexican Chicken Corn Chowder spicier?
For those who love extra heat, toss in a diced jalapeño, use hot salsa, or add a pinch of crushed red pepper flakes along with the other seasonings. A chipotle pepper in adobo sauce would also amp up the smokiness.
What’s the best way to thicken the chowder?
The optional cornstarch slurry is a quick fix for thickening, but you can also mash some of the beans and corn directly in the pot or use a hand blender to puree a portion of the chowder for extra body.
Can I make this chowder on the stovetop?
Yes! Layer the same ingredients in a large pot or Dutch oven, simmer covered for 30–40 minutes until the chicken is cooked, then shred and finish with cream and cheese before serving. The flavors will still shine through beautifully.
Final Thoughts
If you’re looking for a meal that ticks all the boxes for warmth, flavor, and fuss-free comfort, you simply can’t beat Slow Cooker Mexican Chicken Corn Chowder. I hope you give this recipe a spot on your dinner table soon—it might just become the dish your friends and family request again and again!
Print
Slow Cooker Mexican Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty and flavorful soup that is easy to prepare with the convenience of a slow cooker. Packed with tender chicken, corn, black beans, and a medley of Mexican-inspired seasonings, this creamy chowder is a comforting meal perfect for any day of the week.
Ingredients
Chicken Chowder:
- 1 pound boneless skinless chicken breasts
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 1½ cups chicken broth
- 1 cup salsa (mild or medium)
- 1 small onion (diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Chowder: Combine chicken, corn, black beans, tomatoes, chicken broth, salsa, onion, and seasonings in the slow cooker. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred, and return to the slow cooker. Stir in cream and cheddar cheese. For a thicker consistency, add cornstarch slurry and cook on high for an additional 15–20 minutes.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- For added heat, use hot salsa or jalapeños.
- Pair with tortilla chips or cornbread.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
