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Slow Cooker Mexican Chicken Corn Chowder

Slow cooker Mexican chicken corn chowder with a golden, creamy broth and tender shredded chicken. Let it simmer on Low until the flavors meld, then finish with melted cream cheese and heavy cream for a thick, spoonable chowder.
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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
  • 1.5 lb chicken breasts
Canned corn and beans
  • 2 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (4 oz) diced green chiles
Aromatics and liquids
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cup chicken broth
Cheese and cream
  • 8 oz cream cheese, cubed
  • 1 cup heavy cream
Seasonings
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
Toppings
  • 0.25 sour cream
  • 0.5 cup shredded cheddar
  • 0.25 cup cilantro
  • 0.25 jalapeños
  • 0.5 lime

Equipment

  • 1 Dutch oven

Method
 

Combine in the slow cooker
  1. Add raw chicken breasts, corn, black beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the Crockpot. Stir lightly so the chicken is mostly covered in broth and seasonings.
Slow cook
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is very tender and flakes easily. Visual cue: the broth will look darker and aromatic, with chicken beginning to pull apart at the edges.
Shred and finish the chowder
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir until the chicken is evenly distributed through the corn and beans.
  2. Add cubed cream cheese and stir until melted and smooth, about 5-10 minutes. Visual cue: the broth turns creamy and thickens noticeably.
  3. Stir in heavy cream and warm until hot and cohesive, about 2-3 minutes. Visual cue: the surface looks glossy and creamy, not grainy.
Season and serve
  1. Season with salt and pepper to taste. Visual cue: the flavors pop and the chowder tastes balanced before serving.
  2. Serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime. Visual cue: a colorful topping layer contrasts with the golden broth.

Notes

For the smoothest texture, fully melt the cubed cream cheese before adding heavy cream—avoid boiling after the cream goes in. Refrigerate leftovers up to 4 days; freezer yes, up to 2 months (thaw in the fridge and reheat gently, as cream-based soups can thin slightly). For a lighter option, use reduced-fat cream cheese and swap part of the heavy cream with additional chicken broth, keeping the finish creamy but less rich.