If you’re dreaming of a rich, creamy, utterly comforting Tex-Mex dinner with minimal effort, this Slow Cooker Mexican Chicken Corn Chowder is everything you could want in a bowl and more! Each spoonful delivers perfectly seasoned chicken, sweet corn, and a touch of spice all swimming in luscious, cheesy goodness. The beauty of this chowder isn’t just in the bold flavors or hearty texture—it’s in the fact that your slow cooker does almost all the work, bringing out deep, slow-simmered flavor while you go about your day. This is one of those rare recipes that’s as easy as it is crave-worthy, and after just one taste, it’s sure to become a staple in your weekly lineup.

Slow Cooker Mexican Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Slow Cooker Mexican Chicken Corn Chowder are simple but mighty! Each item plays a starring role, contributing bold flavors, creamy texture, or playful color to make this dish totally irresistible.

Chicken breasts: These provide hearty, lean protein and absorb all the flavors beautifully as they slowly cook.
Canned corn: The classic pop of sweetness that surprises with every bite.
Cream-style corn: This gives the chowder amazing body and natural creaminess.
Diced tomatoes with green chiles: For tang, juiciness, and a little Tex-Mex kick that wakes up the whole pot.
Diced green chiles: They layer in that unmistakable Southwest flavor without overpowering heat.
Diced onion: Adds sweet-savory depth and fragrance to every spoonful.
Ground cumin: The backbone of that warm, earthy, unmistakably Mexican flavor.
Chili powder: A hint of smokiness and mild heat to round out the spices.
Smoked paprika: This sneaky ingredient amplifies the smokiness and adds gorgeous color.
Salt and pepper: Essential for bringing out all the other flavors—season to taste!
Chicken broth: Gives the soup its savory, slow-cooked base and melds all the ingredients together.
Heavy cream: The key to rich, velvety chowder texture without feeling heavy.
Cream cheese: Brings decadent thickness and a gentle tang that perfectly balances the spice.
Cornstarch (optional): To thicken the chowder even more, if you love it extra-cozy and creamy.
Chopped cilantro, shredded cheese, tortilla chips: These festive toppings bring bursts of fresh color, crunch, and melty goodness to finish off the bowl.

How to Make Slow Cooker Mexican Chicken Corn Chowder

Step 1: Layer and Combine Ingredients

Start by placing your chicken breasts right into the bottom of your slow cooker. Add both types of corn, the tomatoes with green chiles, diced green chiles, onion, cumin, chili powder, smoked paprika, salt, pepper, and chicken broth. Give everything a good stir to make sure the spices and veggies are evenly distributed, so each spoonful will be loaded with flavor. It’s basically a dump-and-go recipe, but taking a minute to combine everything now means huge taste payoff later.

Step 2: Slow Cook Until Tender

Pop the lid on your slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours. As it cooks, the chicken becomes melt-in-your-mouth tender and all the spices deepen and mingle. Your kitchen will fill with savory aromas that make dinnertime anticipation something special.

Step 3: Shred Chicken and Add Creamy Ingredients

When the chicken is cooked through and has soaked up all those mouthwatering flavors, remove it carefully and shred with two forks. Return it to the slow cooker, then stir in the heavy cream and cubed cream cheese. This is the dreamy step that transforms everything into a thick, luxurious chowder. Replace the lid and let it cook another 15 to 20 minutes on high, just until the cream cheese is fully melted and the soup turns deliciously creamy.

Step 4: Thicken (Optional)

If you prefer your Slow Cooker Mexican Chicken Corn Chowder extra thick, whisk a tablespoon of cornstarch with a little cold water, then stir the slurry into your pot during the last 15 minutes. The cornstarch works its magic, making the chowder perfectly scoopable and comforting.

Step 5: Taste and Serve

Ladle the creamy, hearty chowder into bowls and load on your favorite toppings. Each bowl promises creamy, bright, and slightly spicy bites—pure magic from just a handful of humble ingredients and a little patience!

How to Serve Slow Cooker Mexican Chicken Corn Chowder

Garnishes

The right garnishes take your Slow Cooker Mexican Chicken Corn Chowder from “yum” to “can I have seconds?” Think a sprinkle of chopped cilantro for brightness, a generous handful of shredded cheese for gooey richness, and a shower of crushed tortilla chips for that unstoppable salty crunch. You can even add a dollop of sour cream or slice of avocado for extra decadence.

Side Dishes

This chowder is super filling on its own, but it also plays nicely with other Tex-Mex goodies. Try serving with warm cornbread, a simple green salad with zingy lime vinaigrette, or some sauteed peppers and onions. If you’re feeling festive, set out a platter of quesadillas or jalapeño cheddar muffins to complete the meal.

Creative Ways to Present

Serving for a crowd? Ladle the Slow Cooker Mexican Chicken Corn Chowder into mugs for a fun party appetizer, or set up a topping bar for everyone to build their own bowl just the way they like it. For a cozy dinner twist, serve it inside warm bread bowls or with tortilla strips artfully poking out of the top for irresistible crunch and color.

Make Ahead and Storage

Storing Leftovers

This chowder stores beautifully for a few days. Once cooled, pour leftovers into airtight containers and refrigerate for up to four days. The flavors continue to develop as they sit, making your next bowl possibly even better than the first!

Freezing

If you want to make a big batch and save some for later, let the Slow Cooker Mexican Chicken Corn Chowder cool completely, then pour it into freezer-safe containers or heavy-duty zip bags. Freeze for up to three months. For best texture, consider freezing before adding the heavy cream and cream cheese, then stir those in after reheating.

Reheating

Bring refrigerated chowder back to life on the stove over medium heat, stirring occasionally (don’t let it boil). For frozen soup, thaw overnight in the fridge before gently reheating on the stove. If the soup is extra thick after storing, just add a splash of chicken broth or milk to reach your desired consistency.

FAQs

Can I use rotisserie or leftover chicken instead of raw chicken breasts?

Yes, this is a great shortcut! Add shredded rotisserie or cooked leftover chicken during the last hour of cooking so it absorbs all those Tex-Mex flavors without becoming dry.

How spicy is the chowder—and how can I adjust the heat?

The chowder is mild to medium, thanks to the green chiles and chili powder, but you can easily ramp up the heat by adding extra chili powder or dicing in a fresh jalapeño. If making for spice-sensitive eaters, stick with the original recipe—it has plenty of flavor without being overwhelming.

Can I make this chowder dairy-free?

Absolutely! Use canned coconut milk instead of heavy cream and swap out the cream cheese for a dairy-free alternative. The texture will remain beautifully creamy and the flavors will still shine.

Is Slow Cooker Mexican Chicken Corn Chowder gluten-free?

Yes, as written this recipe is naturally gluten-free! Just be sure to check your canned ingredients and spices for any hidden gluten if you’re cooking for someone with a sensitivity.

How can I thicken the chowder without cornstarch?

If you want a thicker texture but prefer not to use cornstarch, let the chowder simmer with the slow cooker lid slightly ajar or mash a portion of the corn and veggies before serving. Both methods make the soup heartier without any extra ingredients.

Final Thoughts

If you’re looking for a surefire dinner win, Slow Cooker Mexican Chicken Corn Chowder is that magic recipe you’ll want to share with everyone you love. It’s hearty, zesty, unbelievably creamy, and could not be simpler. Don’t hesitate—let your slow cooker do the work and get ready for a meal that’s pure comfort in every bite!

Slow Cooker Mexican Chicken Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 28 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Mexican Chicken Corn Chowder is a creamy and flavorful soup with tender chicken, sweet corn, and a hint of spice. Perfect for a comforting meal on a chilly day!

Ingredients

Scale

Chicken Chowder:

1 pound boneless, skinless chicken breasts
1 (15 oz) can corn (drained)
1 (15 oz) can cream-style corn
1 (10 oz) can diced tomatoes with green chiles (like Rotel)
1 (4 oz) can diced green chiles
1 cup diced onion
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups chicken broth
1 cup heavy cream
4 oz cream cheese (softened and cubed)
1 tablespoon cornstarch (optional, for thickening)

Garnish:

Chopped cilantro
Shredded cheese
Crushed tortilla chips

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Instructions

Prepare Chowder: Add chicken, corn, cream-style corn, tomatoes with green chiles, green chiles, onion, cumin, chili powder, paprika, salt, pepper, and chicken broth to slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
Shred Chicken: Remove chicken, shred, and return to slow cooker. Add cream and cream cheese. Cook on high for 15–20 minutes.
Thicken (optional): Whisk cornstarch with water and add to chowder. Cook for an additional 15 minutes.
Serve: Ladle into bowls, top with cilantro, cheese, and tortilla chips. Serve hot.