Description
This slow cooker chicken chowder is creamy and packed with flavor, perfect for a comforting meal.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 4 cups frozen corn
- 1 can (14 oz) cream-style corn
- 2 cups diced Yukon gold potatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
Instructions
- Add everything but the cream and cheese to your slow cooker, layering the chicken breasts at the bottom. Add corn, cream-style corn, potatoes, diced tomatoes with green chilies, onion, chicken broth, and all the seasonings.
- Set and forget, cooking on low for 6–8 hours or high for 3–4 hours. The chicken will become perfectly tender, and the flavors will deepen.
- Once the chicken is fully cooked, remove it and shred it using two forks. Add it back into the slow cooker.
- Finish with the heavy cream and shredded cheddar cheese. Let it cook on low for another 15–20 minutes until the cheese is fully melted and the chowder is creamy and smooth.
- Serve the chowder in bowls, topping with extra cheese, tortilla strips, fresh cilantro, or a squeeze of lime, if desired.
Notes
- For a spicier kick, consider adding jalapeños or using spicy diced tomatoes.
- This chowder can be prepared a day ahead and reheated, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg