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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican chicken corn chowder with a creamy, golden broth made in a crockpot. Tender shredded chicken, corn, black beans, green chiles, and melty cream cheese create a thick chowder—finished with tangy toppings like lime, cilantro, and cheddar.
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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 raw
corn
  • 2 can (15 oz) corn drained
black beans
  • 1 can (15 oz) black beans drained
diced green chiles
  • 1 can (4 oz) diced green chiles
onion
  • 1 onion diced
garlic
  • 3 cloves garlic minced
chicken broth
  • 4 cup chicken broth
cream cheese
  • 8 oz cream cheese cubed
heavy cream
  • 1 cup heavy cream added at end
ground cumin
  • 2 tsp ground cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
sour cream
  • 1 sour cream for topping
shredded cheddar
  • 1 shredded cheddar for topping
cilantro
  • 1 cilantro for topping
jalapeños
  • 1 jalapeños for topping
lime
  • 1 lime for topping

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Add the chicken breasts, corn, black beans, diced green chiles, onion, garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker. Spread everything into an even layer so the broth heats uniformly.
  2. Cover and cook on Low for 6-8 hours (or on High for 3-4 hours) until the chicken is tender and easy to shred. You should see steady simmering with bubbling around the edges.
Shred, cream, and season
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir to distribute the chicken through the chowder.
  2. Add the cubed cream cheese and stir until completely melted. The broth will turn thicker and creamy with a smooth, glossy texture.
  3. Stir in the heavy cream and heat just until fully combined. The chowder should look uniform and silky, not grainy.
  4. Season with salt and black pepper to taste. Serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime on top.

Notes

For the creamiest texture, make sure the cream cheese is fully melted before adding the heavy cream. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. If you want a lighter option, use reduced-fat cream cheese and light heavy cream, and note the chowder may be slightly less thick.