Creamy Chicken Lasagna with White Sauce
Easy, creamy chicken lasagna with a velvety white sauce. Step-by-step tips, variations, storage and ...
360-480
total time
6
servings
395 kcal
calories
Introduction
Warm, creamy, and vibrant, Slow Cooker Mexican Chicken Corn Chowder is an effortless weeknight meal that delivers big flavor with minimal hands-on time. This comforting chowder combines tender shredded chicken, sweet corn, smoky spices, and a touch of lime for brightness. Using a slow cooker means the ingredients meld slowly, allowing flavors to develop while you go about your day. The recipe balances creamy textures with bright, acidic notes so each spoonful feels satisfying without being heavy. Ideal for busy families, meal prep, or casual dinner parties, this chowder adapts well to substitutions and dietary preferences. It cooks low and slow, and the slow cooker requires only occasional stirring before shredding the chicken right in the pot. I include tips for making the chowder richer or lighter, ways to spice it up, and simple garnishes that add crunch and freshness. You will find clear timing guidelines, ingredient swaps, and storage instructions so leftovers stay delicious. Whether you serve it over rice, with warm tortillas, or alongside cornbread, this chowder brings cozy Tex-Mex comfort to your table. Read on for ingredients, step-by-step cooking directions, presentation ideas, and helpful troubleshooting notes. Follow the steps below for consistent, delicious results every time. Always.
Gathering Ingredients
For this Slow Cooker Mexican Chicken Corn Chowder you will need simple pantry staples and a handful of fresh items. The core ingredients include boneless skinless chicken breasts or thighs, frozen or fresh sweet corn kernels, low-sodium chicken broth, diced tomatoes with green chiles (or plain tomatoes plus chopped jalapeño), yellow onion, minced garlic, and a combination of spices such as ground cumin, smoked paprika, chili powder, and dried oregano. To finish the chowder and create a creamy texture use a bit of heavy cream or half-and-half, or for a lighter option substitute evaporated milk or coconut milk. Fresh lime juice brightens the soup while chopped cilantro adds herbal freshness. Optional additions include diced bell pepper, canned black beans, diced potatoes, or shredded Monterey Jack or cheddar cheese for extra richness. Salt and black pepper are essential for seasoning. If you prefer a gluten-free meal, confirm that your broth and spice blends contain no additives. For a dairy-free chowder choose coconut milk and skip the cheese. Measure your ingredients before starting the slow cooker to streamline the process and avoid overcooking. Having all ingredients ready makes the recipe foolproof and helps keep cooking time consistent. Prep ingredients one hour ahead.
Preparing the Slow Cooker
Before assembling ingredients in the slow cooker, take a few steps that improve texture and flavor. If using chicken breasts or thighs, pat pieces dry and season generously with salt, black pepper, ground cumin, and a pinch of smoked paprika for extra color. Searing the chicken quickly in a hot skillet with a little oil is optional but recommended for deeper flavor and a slightly caramelized exterior; searing takes three to five minutes per side. Sauté diced onion in the same skillet until translucent, then add minced garlic for about thirty seconds to release aroma. Deglaze the pan with a splash of chicken broth or water, scraping browned bits into the liquid to preserve flavor. Transfer the seared chicken, sautéed aromatics, corn, diced tomatoes, and seasonings into the slow cooker. Pour in enough low-sodium chicken broth to cover the ingredients while still leaving room for bubbling. Stir in half of the cilantro and reserve the rest for garnish. If adding potatoes or beans, layer them so they cook evenly. Set the slow cooker seal and choose the appropriate heat setting based on your schedule, then let the appliance work while you complete other tasks. Check liquid level periodically and adjust.
Cooking Process
Set your slow cooker to low for six to eight hours or high for three to four hours depending on timing and desired tenderness. Low and slow yields the most tender shredded chicken and the most developed flavor. During the final hour, remove the chicken using tongs, shred it with two forks on a cutting board, and return the shredded meat to the pot. If you prefer chunkier chicken, use a sturdy spoon to break apart larger pieces inside the cooker. To thicken the chowder, mash some of the corn and soft vegetables with the back of a spoon or use an immersion blender to pulse briefly until the texture is slightly creamy while still retaining bite. Stir in heavy cream, half-and-half, or your chosen dairy alternative during the last twenty to thirty minutes to avoid curdling. Taste and adjust seasoning with salt, pepper, lime juice, and additional spices if needed. If including cheese, add it now so it melts into the broth. Finish by stirring in chopped cilantro and optional chopped green onions for fresh herbal notes. Keep the slow cooker lid cracked for the final ten minutes if you want to reduce liquid slightly. Serve immediately for best. Please note: do not overheat dairy to prevent separation.
Serving & Presentation
Presentation elevates this humble chowder into a memorable meal. Ladle the Slow Cooker Mexican Chicken Corn Chowder into warmed bowls to keep the soup hot longer. Garnish each serving with a squeeze of fresh lime juice and a scattering of chopped cilantro to add brightness and color contrast. Offer optional toppings such as toasted pumpkin seeds for crunch, diced avocado for creaminess, thinly sliced radishes for peppery snap, shredded cheese for richness, and a dollop of sour cream or Greek yogurt for tang. Serve with warm corn tortillas, crusty bread, or jalapeño cornbread on the side to soak up the broth. For a family-style presentation, bring the slow cooker to the table with platters of toppings so guests can customize their bowls. If you want a restaurant-style finish, drizzle a ribbon of chili oil or crema across the top and sprinkle microgreens or finely sliced green onion. For a low-carb option, omit the cornbread and serve over cauliflower rice or simply enjoy the chowder on its own. Arrange bowls on a wooden board with folded napkins and spoons, and consider a bright salad to accompany the meal. Photographing the finished bowls from above and at a shallow angle highlights texture.
Variations & Add-ins
This chowder is versatile and welcomes many variations to match dietary needs and flavor preferences. For a spicier version, increase the chili powder, add diced jalapeños with seeds, or stir in a spoonful of adobo sauce from canned chipotles. To make the chowder vegetarian, substitute firm tofu or a medley of roasted mushrooms for chicken and use vegetable broth instead of chicken stock. For a heartier meal, add cooked quinoa, barley, or extra diced potatoes to soak up the broth. Swap corn varieties by using roasted corn for a slightly smoky bite or creamed corn for extra body. For Mediterranean fusion, stir in roasted red peppers and smoked paprika while reducing the chili powder. If you are watching calories, use skinless chicken breast, low-fat milk instead of cream, and increase the vegetable ratio. To keep the dish dairy-free, use coconut milk and leave out the cheese and sour cream. Finish with contrasting textures like crushed tortilla chips or pepitas and balance flavors with a splash of citrus. Experiment with fresh herbs such as cilantro, oregano, or parsley to find a signature twist that suits your table. For smoky depth, add a small piece of toasted ancho chile or chipotle carefully.
Make-Ahead, Storage & Reheating
This slow cooker chowder stores well and reheats easily, making it ideal for meal planning. Cool the soup to room temperature within two hours of cooking and store in airtight containers in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to three months. When freezing, leave headspace to allow expansion and consider dividing into meal-sized portions for quick thawing. To reheat from chilled, warm gently on the stovetop over medium-low heat, stirring frequently until simmering, then finish with fresh lime juice and cilantro to revive flavors. If reheating from frozen, thaw overnight in the refrigerator before reheating, or reheat gently from frozen in a saucepan over low heat with occasional stirring to prevent scorching. Avoid boiling vigorously after adding dairy to reduce risk of separation; instead warm slowly and stir. If the chowder thickens during refrigeration, thin with a splash of broth, water, or milk while reheating. Label containers with dates and use FIFO rotation to ensure quality and freshness. With these storage tips, you can enjoy quick, satisfying bowls throughout the week. Freeze small portions for lunches and thaw them in the morning for convenience easily.
Tips, Troubleshooting & FAQs
Common questions about Slow Cooker Mexican Chicken Corn Chowder include texture, seasoning, and timing concerns. If the chicken is dry, shorten cooking time or use thighs, which stay juicier during long cooking. If the chowder is too thin, thicken it by mashing vegetables, simmering uncovered to reduce liquid, or whisking a tablespoon of cornstarch with cold water and stirring it in during the last ten minutes. If the soup tastes flat, boost acidity with additional lime juice and brighten with chopped fresh cilantro or a pinch of flaky sea salt. To prevent grainy dairy, add cream near the end of cooking and warm gently without boiling. For uneven cooking, check the position of ingredients in your slow cooker and avoid overfilling; different slow cooker models vary in heat distribution so adapt times accordingly. Can you use rotisserie chicken? Yes—add shredded rotisserie meat during the final hour and reduce cooking time for convenience. How do you reheat without losing flavor? Rewarm gently and finish with fresh lime juice, herbs, and any crunchy toppings. These simple adjustments help ensure consistent results and let you confidently customize the recipe. If you want a thicker chowder, stir in mashed beans or a roux slowly.
Slow Cooker Mexican Chicken Corn Chowder
Easy Slow Cooker Mexican Chicken Corn Chowder — creamy, savory, loaded with corn and shredded chicken. Make ahead, freeze, and customize with toppings for a Tex
total time
360-480
servings
6
calories
395 kcal
ingredients
- 2 boneless, skinless chicken breasts 🍗
- 1/2 cup chicken broth 🍲
- 1 can (15 oz) whole kernel corn, undrained 🌽
- 2 cans (14.75 oz each) cream-style corn 🌽
- 1/2 cup salsa verde 🌶️
- 1 can (10 oz) diced tomatoes with green chiles 🍅
- 2 teaspoons ground cumin 🌿
- 1 teaspoon salt 🧂
- 1 teaspoon black pepper 🌑
- 2 teaspoons minced garlic 🧄
- 2 cups heavy cream 🥛
- 2 cups shredded Monterey Jack cheese 🧀
- Optional garnishes: chopped cilantro 🌿, lime wedges 🍋, extra shredded cheese 🧀
instructions
- 1. Place the chicken breasts in a 6-quart slow cooker.
- 2. Pour in the chicken broth, whole kernel corn with its liquid, cream-style corn, salsa verde, and diced tomatoes with green chiles.
- 3. Add the ground cumin, salt, black pepper, and minced garlic to the slow cooker and stir gently to combine.
- 4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- 5. Carefully remove the chicken breasts from the slow cooker and shred them with two forks.
- 6. Return the shredded chicken to the slow cooker and stir well.
- 7. Pour in the heavy cream and add the shredded Monterey Jack cheese, stirring until the cheese has completely melted and the chowder is creamy.
- 8. Taste the chowder and adjust seasoning with additional salt or pepper if desired.
- 9. Ladle the chowder into bowls and garnish with chopped cilantro, extra shredded cheese, or a squeeze of lime juice for added freshness.
- 10. Serve hot and enjoy this comforting, flavorful slow cooker Mexican chicken corn chowder!
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