Oh boy, do I have a treat for you today! If you’re looking for a cozy and heart-warming recipe, let me introduce you to my absolute favorite: **Slow Cooker Mexican Chicken Corn Chowder**. This dish has been a staple in my kitchen for years, and I can confidently say it’s worth every minute of cooking time. The first time I made it, I found myself wafting around the house, being overtaken by its glorious aroma. It was like a warm hug on a chilly day, and trust me, it quickly became my go-to recipe for family gatherings!
Every time I serve this chowder, I get the same delighted response from everyone—especially the kids, who practically lick their bowls clean! There’s just something special about the combination of chicken, sweet corn, and spices that transports me to a bustling Mexican market, even if it’s just in my kitchen. Plus, I love that it’s a “set it and forget it” meal—perfect for those busy weekdays or lazy Sundays. Now, let’s dive into what makes this chowder so delectable.
What’s in Slow Cooker Mexican Chicken Corn Chowder?
Boneless, skinless chicken breasts: The star of the show! These tender morsels are incredibly easy to shred after cooking and soak up all those delicious flavors.
Chicken broth: A crucial base for our chowder, lending it a rich foundation. I recommend using low-sodium so you can control the saltiness.
Sweet corn kernels: Whether you go for fresh or frozen, corn adds a delightful sweetness and texture. It’s like little bursts of sunshine in every bite.
Onion: Diced onion brings a savory depth to the chowder, infusing it with flavor from the get-go.
Garlic: Because let’s be honest—what’s cooking without garlic? It adds that aromatic punch we all crave.
Green bell pepper: This adds a pop of color and a slight crunch, enhancing the chowder’s overall texture.
Diced tomatoes: Fresh or canned, these add acidity and juiciness, balancing out the richness of the cream.
Heavy cream: You’ve got to treat yourself! This makes the chowder luxuriously creamy. Just be sure to stir it in at the end for maximum creaminess.
Ground cumin, chili powder, and smoked paprika: These spices are the magic trio, adding warmth and a hint of smokiness that lifts the whole dish.
Cilantro: Fresh cilantro brightens up the chowder with its fresh, herbal flavor. Plus, it looks gorgeous atop those bowls!
Lime wedges: A squeeze of lime just before eating brings everything together and adds a zesty kick.
Is Slow Cooker Mexican Chicken Corn Chowder Good for You?
Oh, absolutely! This chowder is a wholesome treat that has a lot going for it.
Chicken: A fantastic source of lean protein, which is great for building and repairing muscles.
Corn: Packed with fiber and vitamins, corn helps support digestion and adds natural sweetness.
Heavy cream: While it does add richness, a little goes a long way in providing needed fat for absorption of fat-soluble vitamins.
Now, it’s worth mentioning that because we’re using cream, the calories can add up, so moderation is key. You could always substitute with half-and-half or even coconut milk for a lighter version.
Ingredients List
– 2 lbs boneless, skinless chicken breasts
– 4 cups chicken broth
– 2 cups sweet corn kernels (fresh or frozen)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 cup diced tomatoes (canned or fresh)
– 1 cup heavy cream
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup fresh cilantro, chopped
– Lime wedges for serving
**Serves:** 6-8
How to Make Slow Cooker Mexican Chicken Corn Chowder?
1. In the slow cooker, combine the chicken breasts, chicken broth, sweet corn, onion, garlic, green bell pepper, and diced tomatoes.
2. Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and easily shredded.
4. After the cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
5. Stir in the heavy cream and chopped cilantro. Let it simmer for an additional 15-20 minutes on low.
6. Taste and adjust seasoning if needed, then serve in bowls.
7. Garnish with lime wedges and extra diced tomatoes before enjoying.
Delicious Variations and Tips for Your Chowder Adventure!
– If you’re looking for an extra crunch, feel free to serve this chowder with tortilla chips or crumbled cornbread on top. YUM!
– Spice lovers can go wild with diced jalapeños mixed in or a pinch of cayenne pepper to crank up the heat!
– Got leftovers? No worries! This chowder freezes beautifully—just pop it in an airtight container, and it’ll be good for up to 3 months.
I hope you’re feeling inspired to whip up this cozy bowl of goodness! Trust me, once you make this Slow Cooker Mexican Chicken Corn Chowder, your taste buds will be doing a happy dance. I’d love for you to try it out and let me know how it turns out. Happy cooking, my friend!
