This Crock Pot Mexican Chicken Corn Chowder is a warm and comforting dish! It combines tender chicken, sweet corn, and zesty spices to create a delightful meal in a bowl.
Making this chowder is a breeze—just toss everything in the Crock Pot and let it work its magic! I love serving it with some crunchy tortilla chips on the side. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here for easy shredding. If you’re looking for a substitute, you could use thighs for more flavor or even shredded rotisserie chicken for convenience.
Corn: Using both creamed corn and whole kernel corn gives the chowder a sweeter taste and creamy texture. If you prefer fresh corn, feel free to substitute 3-4 ears, just cut off the kernels!
Green Chilies: The diced green chilies add a mild heat. If you like more spice, consider using jalapeños or a can of spicy green chilies instead.
Heavy Cream: For a lighter version, you can swap in half-and-half or milk. Coconut milk is also a great dairy-free option if you’re looking for something different!
How Do I Get Tender Shredded Chicken?
For perfectly tender shredded chicken, it’s all about the cooking time! Place your chicken in the Crock Pot at the bottom to ensure it cooks evenly. Cook it for the full duration suggested, as it allows the flavors to meld.
- Check for doneness: It should reach an internal temperature of 165°F.”
- Once cooked, use two forks to shred the chicken gently—this keeps strands nice and fluffy.
How Do I Make This Chowder Creamy?
The creaminess of the chowder comes from both heavy cream and the creamed corn. Stir in the cream after shredding the chicken for a smooth finish. To help it blend in easily, make sure to stir well until the cheese completely melts into the mixture.
- For added creaminess, you can also blend a portion of the chowder before adding the cream—this will thicken it up!
- Don’t forget to taste and adjust the seasoning after adding cream. Salt, pepper, or extra spices might be needed!
Enjoy making this flavorful and creamy Mexican Chicken Corn Chowder!
Crock Pot Mexican Chicken Corn Chowder
Ingredients You’ll Need:
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cans (15 oz each) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chilies
- 1 medium onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded Mexican blend cheese (plus extra for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delightful chowder takes about 15 minutes to prepare, and then it needs to cook in the Crock Pot. On low heat, it will take 6-7 hours, or if you’re in a hurry, you can set it on high for 3-4 hours. It’s an easy meal to prepare and let cook while you go about your day!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. This will give them a nice steam effect while they cook, keeping them tender and juicy.
2. Add the Veggies and Corn:
Now, sprinkle the finely diced onion, minced garlic, creamed corn, drained whole kernel corn, and those zesty diced green chilies over the chicken. It’s a colorful mix that adds lots of flavor!
3. Season and Pour the Broth:
Next, pour in the chicken broth—this will be the base of your chowder. Then, add the ground cumin, chili powder, smoked paprika, salt, and pepper. Give everything a gentle stir to combine the ingredients.
4. Cook to Perfection:
Cover your Crock Pot and let it work its magic! Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred.
5. Shred the Chicken:
Once the cooking time is up, carefully take the chicken breasts out and use two forks to shred them into bite-sized pieces. This is when the delicious aroma will get even better!
6. Mix in Cream and Cheese:
Return the shredded chicken to the Crock Pot. Stir in the heavy cream (or half-and-half) and shredded Mexican cheese until everything is well mixed and the cheese has melted, creating that creamy texture we love!
7. Taste and Adjust the Flavors:
Give your chowder a taste and adjust the seasoning with more salt and pepper if needed. You want to make sure it’s just right!
8. Serve and Enjoy:
Finally, serve your chowder hot, garnished with freshly chopped cilantro, additional cheese, and lime wedges for a nice zesty kick!
Enjoy this rich, creamy Mexican-spiced chicken and corn chowder, perfect for cozy meals with family and friends!
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken breasts, but be sure to increase the cooking time. On low, it may take an additional hour or two, and on high, expect the cooking time to increase by around 30 minutes to 1 hour. Make sure the chicken reaches an internal temperature of 165°F.
Can I Make This Chowder in Advance?
Absolutely! You can prepare it ahead of time and refrigerate it for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If it thickens, add a splash of chicken broth or cream while reheating to loosen it up.
How Can I Make This Chowder Spicier?
If you want to add some heat, consider including diced jalapeños or using spicy diced green chilies. You can also sprinkle in some cayenne pepper or hot sauce to taste for an extra kick!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, reheat gently on the stovetop, as microwaving can change the consistency of the cream. You may need to stir in additional broth or cream when reheating.
