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Creamy Crockpot Chicken Corn Chowder topped with corn, chicken, and green onions

Crockpot Chicken Corn Chowder

This Southwest-inspired Crockpot Chicken Corn Chowder is creamy, hearty, and bursting with Tex-Mex flavors. With minimal prep, this slow cooker soup is the ultimate easy comfort food for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 15 oz canned sweet corn drained
  • 15 oz canned creamed corn
  • 10 oz diced tomatoes with green chilies like Rotel
  • 1 cup diced onion
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt more to taste
  • 1.5 cups chicken broth
Creamy Finish
  • 4 oz cream cheese softened
  • 1/2 cup half-and-half or whole milk
Optional Toppings
  • shredded cheddar cheese
  • crushed tortilla chips
  • chopped green onions

Equipment

  • Crock Pot

Method
 

  1. Place chicken breasts in the bottom of the Crockpot. Add corn, creamed corn, diced tomatoes, onion, red bell pepper, garlic, and spices.
  2. Pour in chicken broth and stir to combine evenly.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fork-tender.
  4. Shred chicken with two forks directly in the pot.
  5. Add cream cheese and half-and-half. Stir and cook for another 15–20 minutes until melted and creamy.
  6. Serve hot with optional toppings like shredded cheese, tortilla chips, or green onions.

Notes

To make dairy-free, use coconut milk instead of cream cheese. For more spice, add jalapeños or cayenne. Use rotisserie chicken to cut cook time in half.