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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican Chicken Corn Chowder is a Tex-Mex-style creamy corn and black bean soup made in a slow cooker with tender shredded chicken. Cook low for 6 hours until richly flavored, then melt in cream cheese and stir in heavy cream for a smooth, golden broth.
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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 and chowder base
  • 1.5 lb chicken breasts
  • 2 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained
  • 1 can (4 oz) diced green chiles
  • 1 onion diced
  • 3 garlic minced
  • 4 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 cup heavy cream added at end
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings
  • 0.25 sour cream for topping
  • 0.25 cup shredded cheddar for topping
  • 0.25 cilantro for topping
  • 0.25 jalapeños for topping
  • 0.25 lime for topping

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker chowder
  1. Add raw chicken breasts, corn, black beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the Crockpot.
  2. Cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender and cooked through, with the broth visibly simmering at the edges.
Shred and melt the creamy base
  1. Transfer the chicken to a plate and shred it, then return the shredded chicken to the pot.
  2. Stir in the cubed cream cheese until fully melted, then pour in the heavy cream and stir until the broth turns uniformly creamy and glossy.
Season and serve
  1. Season with salt and pepper to taste, tasting for balance once the cream is fully incorporated.
  2. Serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime on top so the toppings look bright and fresh.

Notes

For best texture, shred the chicken while it’s still warm so it breaks into fluffy strands that mix evenly. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream for a similar creamy chowder profile.