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Crockpot Chicken Corn Chowder

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A creamy, hearty chicken corn chowder slow-cooked with potatoes, corn, spices, and cheddar cheese, perfect for an easy comforting meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts
  • 2 teaspoons minced garlic
  • 2 (14.75-ounce) cans cream style sweet corn
  • 1 1/2 cups frozen corn (preferably fire-roasted)
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • 1 (4-ounce) can green chiles, undrained
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock or broth
  • 2 cups shredded sharp cheddar cheese
  • 2 cups half-and-half or heavy cream
  • Cooking spray
  • Optional toppings: sour cream, chopped cilantro, diced avocado

Instructions

  1. Spray the crockpot with cooking spray.
  2. Add chicken, garlic, cream style corn, frozen corn, black beans, green chiles, chili powder, paprika, cumin, salt, pepper, and chicken broth to the crockpot. Stir to combine.
  3. Cover and cook on high for 3-5 hours or low for 4-6 hours until chicken is cooked through.
  4. Remove chicken from crockpot, shred using two forks, then return shredded chicken to the crockpot.
  5. Stir in shredded cheddar cheese and half-and-half or heavy cream until melted and combined.
  6. Adjust seasoning to taste and serve hot with desired toppings.

Notes

Use chicken thighs for more tenderness and flavor. Fire-roasted frozen corn adds a smoky note. Adjust creaminess by choosing half-and-half or heavy cream based on preference.

Nutrition

Find it online: https://www.receipster.com/crockpot-chicken-corn-chowder/

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