Description
A creamy and flavorful chicken chowder made easy in the slow cooker.
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 and cook on low for 6–8 hours or high for 3–4 hours. During this time, the chicken becomes perfectly tender, and the flavors deepen.
- Once fully cooked, remove the chicken and shred it using two forks. Add it back into the slow cooker.
- Finish with 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 and enjoy the chowder in bowls, topping with extra cheese, tortilla strips, fresh cilantro, or a squeeze of lime if desired.
Notes
- For a spicier version, consider adding jalapeños or a hot sauce of your choice.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg