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Slow Cooker Mexican Chicken Corn Chowder

A creamy and hearty chowder made with chicken, corn, and spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts Cut into chunks
  • 2 cups corn (frozen or canned)
  • 1 cup diced potatoes
  • 1 cup diced onion
  • 1 can black beans (rinsed and drained)
  • 4 cups chicken broth
  • 1 cup milk
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste salt and pepper
Toppings
  • cilantro Fresh
  • avocado Sliced
  • lime juice
  • cheese Optional

Method
 

Preparation
  1. Cut the chicken breasts into chunks for even cooking.
Combination
  1. In your slow cooker, layer in the chicken, corn, diced potatoes, diced onion, rinsed black beans, chicken broth, and milk.
Seasoning
  1. Add in the chili powder, cumin, salt, and pepper. Stir to combine everything nicely.
Cooking
  1. Cover your slow cooker and set it on low for about 6-8 hours, or on high for 3-4 hours.
Finishing Touches
  1. About 30 minutes before serving, shred the chicken into bite-sized pieces using two forks and stir it back into the chowder.
  2. Add any toppings of your choice such as fresh cilantro, creamy avocado slices, a squeeze of lime juice, or shredded cheese for that extra flair!

Notes

To make sure your chowder is perfect every time, you can use turkey or halal chicken sausage as a flavor alternative. Adjust the cook time depending on your slow cooker’s capacity. If cooking from frozen chicken, increase cooking time.