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Slow Cooker Mexican Chicken Corn Chowder

Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Cooking Method:
Courses: , ,
Difficulty: Beginner
Servings: 12
Best Season: Fall, Winter
Description

A rich, hearty chowder with just a hint of Mexican flavor, perfect for warming up on cold, blustery days.

Adapted from Eating On A Dime

Ingredients
  • 2 lb boneless skinless chicken breasts
  • 1 cup chicken broth or stock
  • 2 cans whole kernel corn, drained (15 oz each)
  • 4 cans cream style corn (15 oz each)
  • 2 cans Ro*Tel diced tomatoes and green chiles (mild) (10 oz each)
  • 1 cup salsa verde (medium)
  • 4 tsp minced garlic
  • 4 tsp cumin
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 4 cups heavy cream or half and half
  • 4 cups Monterey Jack cheese, shredded
Instructions
  1. 1

    Place chicken breasts in the bottom of a 7-quart or larger slow cooker. Add all other ingredients except the heavy cream and cheese, and stir until well combined.

  2. 2

    Cook on Low for 6-8 hours or on High for 3-4 hours. At the end of cooking, remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.

  3. 3

    Add the heavy cream and cheese, stirring until well mixed. Heat for 10-15 minutes or until cheese is melted and mixture is smooth. Serve immediately.

Nutrition Facts

Servings 12

Serving Size 2 cups (16 oz)

Amount Per Serving
Calories 636kcal
% Daily Value *
Total Fat 43.6g68%
Saturated Fat 26.7g134%
Cholesterol 203mg68%
Sodium 1031mg43%
Potassium 431mg13%
Total Carbohydrate 21.1g8%
Dietary Fiber 2.9g12%
Sugars 7.1g
Protein 34.2g69%
Calcium 405 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes
  • This recipe may overflow a 6 quart slow cooker. A 7 quart or larger is recommended; otherwise, cut the recipe in half.
  • As prepared, this chowder has a mild taste. To make it hotter/spicier, try these substitutions:
    • Regular or Hot Ro*Tel instead of Mild
    • Hot salsa verde instead of Medium
    • Add chili powder or red pepper flakes to taste
  • Half and half can be used to reduce the calories and fat and give the chowder a lighter taste. Nutritional info using half and half:
    • Calories - 480
    • Total Fat - 26.8g
    • Saturated Fat - 14.3g
Keywords: Chicken, corn, chowder, Mexican, peppers, salsa, cheese,
Read it online: https://www.miketriesanewrecipe.com/recipe/slow-cooker-mexican-chicken-corn-chowder/