If you’re looking for a hearty, flavorful dish that warms the soul, look no further than this Crock Pot Mexican Chicken Corn Chowder. This recipe combines the ease of slow cooking with the bold, comforting flavors of Mexican-inspired cuisine. Perfect for busy weeknights, cozy weekends, or feeding a hungry crowd, this chowder is both satisfying and simple to prepare. Packed with tender chicken, sweet corn, and a medley of spices, it’s a dish that’s sure to become a family favorite.
Why You’ll Love This Recipe
This Crock Pot Mexican Chicken Corn Chowder is a fantastic choice for anyone who loves the combination of savory and creamy textures with a hint of spice. It’s ideal for:
- Busy families: The set-it-and-forget-it approach frees up your time while still delivering a delicious homemade meal.
- Comfort food lovers: The creamy base and warming spices make this chowder the ultimate comfort food.
- Meal preppers: Leftovers store well, making this recipe perfect for meal planning.
Whether you’re new to cooking or a seasoned chef, this recipe’s straightforward steps and robust flavors make it a winner for all skill levels.
Ingredients
Main Ingredients
- 2 lbs chicken breasts, boneless and skinless
- 2 cups sweet corn (frozen or fresh)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
For Garnish and Serving
- Fresh cilantro
- Lime wedges
Kitchen Equipment Needed
To make this recipe, you’ll need:
- A Crock Pot or slow cooker (4-quart or larger)
- Cutting board and knife
- Measuring spoons and cups
- Mixing spoon
- Forks (for shredding chicken)
- Ladle for serving
Step-by-Step Instructions
1. Prepare the Chicken
Place the chicken breasts at the bottom of the Crock Pot. This forms the hearty base of your chowder.
2. Add Vegetables
Layer the sweet corn, diced tomatoes (juices included), onion, garlic, red bell pepper, and green chilies on top of the chicken. This creates a colorful, nutrient-packed mix.
3. Season Generously
Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper evenly over the ingredients in the pot. The aroma will already start to tantalize your taste buds!
4. Add the Broth
Pour the chicken broth over everything, ensuring the ingredients are mostly submerged.
5. Cook
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easy to shred.
6. Shred the Chicken
About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir.
7. Add the Cream
Stir in the heavy cream and allow the chowder to heat through for another 15-20 minutes.
8. Serve
Ladle the warm chowder into bowls. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.
Tips and Variations
Tips for Success
- Fresh vs. frozen corn: Either works well, but fresh corn adds extra crunch and sweetness.
- Time-saving tip: Use pre-minced garlic and pre-diced onions to save prep time.
- Adjust the spice level: Add more chili powder or a pinch of cayenne for extra heat, or omit the green chilies for a milder version.
Variations
- Vegetarian version: Substitute the chicken with cubed potatoes and use vegetable broth.
- Protein swaps: Try using turkey or pork instead of chicken.
- Extra veggies: Add black beans, zucchini, or carrots for added nutrition and texture.
Storing and Reheating
Leftovers
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: This chowder freezes beautifully. Place in freezer-safe containers and store for up to 3 months.
Reheating
- For refrigerated leftovers, reheat on the stovetop over medium heat or in the microwave until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
Pairing Suggestions
This chowder pairs wonderfully with:
- Side dishes: Serve with crusty bread, tortilla chips, or a fresh green salad.
- Drinks: Pair with a light beer, a glass of Chardonnay, or a refreshing agua fresca.
- Dessert: Finish with churros or flan for a sweet Mexican-inspired treat.
FAQ
Can I use a different type of cream?
Yes! Half-and-half or coconut milk can be used as substitutes for heavy cream, though the flavor and texture may vary slightly.
Can I cook this on the stovetop?
Absolutely. Simmer the ingredients in a large pot over medium heat until the chicken is tender, then shred and add the cream.
How can I make this dish dairy-free?
Use coconut cream or a dairy-free heavy cream alternative in place of the heavy cream.
Conclusion
This Crock Pot Mexican Chicken Corn Chowder is more than just a meal; it’s a warm embrace in a bowl. With its rich flavors and creamy texture, it’s a dish you’ll return to again and again. Perfect for feeding a crowd or meal prepping for the week, this recipe is a true gem for any home cook.
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