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Crock Pot Mexican Chicken & Corn Chowder

This Crock Pot Mexican Chicken & Corn Chowder has it all: chicken, corn, black beans, a creamy, cheesy broth, and just enough spice!
Prep Time15 mins
Cook Time4 hrs
Course: Main Course
Servings: 8

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 2 cloves garlic, minced
  • 1 c. chicken broth
  • 2 14.75-oz. cans cream-style corn
  • 1.5 c. frozen fire-roasted corn
  • 1 15-oz. can black beans, rinsed and drained
  • 1 4-oz. can diced green chilies
  • 2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 1/4 tsp. cumin
  • 1 c. grated Mexican blend cheese
  • 1 c. half and half
  • additional cheese, avocado, tortilla strips, etc. for serving

Instructions

  • Place chicken breasts in the bottom of a large slow cooker. Add garlic, chicken broth, cream-style corn, frozen corn, black beans, chilies, chili powder, paprika, and cumin and stir to combine.
  • Cook on low for 5-6 hours or on high 3-4 hours.
  • Remove chicken and shred, then return to the slow cooker. Add shredded cheese and half and half, stir, and re-cover. Heat an additional 15 minutes or until hot. Serve immediately.

Notes

Adapted from Chelsea's Messy Apron.