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Slow Cooker Creamy Southwest Chicken & Corn Chowder

Slow Cooker Creamy Southwest Chicken & Corn Chowder - featured image
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This hearty, creamy chowder combines tender chicken, sweet corn, southwest spices, and a touch of cream cheese for a comforting, flavor-packed meal. It’s an easy, dump-and-go slow cooker recipe that’s naturally gluten-free and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs), whole or cut into large chunks
  • 3 cups frozen or canned corn (about 15 oz if canned, drained)
  • 1 large red bell pepper, diced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 large russet potato, peeled and diced (about 1 1/4 cups)
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt & black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)
  • Shredded cheddar cheese (for topping)
  • Tortilla strips or chips (for serving)

Instructions

  1. Prep the ingredients: Dice the red bell pepper, onion, and potato. Mince the garlic. Drain and rinse the black beans. Cube and soften the cream cheese.
  2. Place chicken breasts (or thighs) in the bottom of a 6-quart or larger slow cooker.
  3. Add diced potato, bell pepper, onion, corn, black beans, tomatoes with chilies (including juice), minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.
  4. Pour in the chicken broth. Do not stir; let the chicken rest under the veggies.
  5. Cover and cook on low for 6-7 hours or high for 4 hours, until chicken shreds easily.
  6. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
  7. Optional: For extra creaminess, blend about 1 cup of chowder in the pot with an immersion blender, or blend 1-2 cups in a blender and return to the slow cooker.
  8. Stir in softened cream cheese cubes and heavy cream. Cover and cook on low for another 10-15 minutes, until cream cheese is fully melted and chowder is creamy.
  9. Stir in lime juice. Taste and adjust salt and pepper as needed.
  10. Serve hot, topped with shredded cheddar, fresh cilantro, and tortilla strips or chips.

Notes

For dairy-free, use coconut cream and dairy-free cream cheese. For low-carb, omit potatoes and beans. Blending a portion of the chowder thickens it without extra cream. Add extra jalapeños or chipotle for more heat. Chowder is even better the next day and freezes well (without toppings).

Nutrition

Keywords: slow cooker, chicken chowder, corn chowder, southwest, Tex-Mex, creamy soup, comfort food, gluten-free, easy dinner, crockpot

Find it online: https://tempotaste.com/slow-cooker-creamy-southwest-chicken-and-corn-chowder-recipe-easy-comfort-dinner/