Slow Cooker Mexican Chicken Chowder
Introduction
Let me take you on a cozy culinary journey with this delightful slow cooker chicken dish that’s sure to warm your heart and tummy! This recipe, filled with vibrant flavors, is perfect for those busy evenings when you want something nourishing without spending hours in the kitchen. Honestly, I love how the ingredients meld together, almost like a little food hug! And the best part? It’s nearly impossible to mess it up!
Detailed Ingredients with measures
– 1 tablespoon olive oil
– 1 pound chicken breasts or thighs
– 1 (14.75-ounce) can cream of chicken soup
– 1 cup chicken broth
– 1 (14.75-ounce) can Mexican-style corn, drained
– 1 (14.75-ounce) can yellow corn, drained
– 1 (4-ounce) can diced green chilies
– 1/2 cup chopped onion
– 1 cup chopped red bell pepper
– 1 cup chopped potatoes
– 1 teaspoon garlic powder
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 2 tablespoons chopped fresh cilantro, optional
– Tortilla chips for serving, optional
Some days, I forget to chop my veggies beforehand—oops!—but you know what? They still cook beautifully, and the flavors are all there, so don’t sweat it if it’s a little chaotic in your kitchen!
Prep Time
10 minutes
Don’t you love a recipe that doesn’t require you to peel a mountain of veggies? This one is quick and straightforward! Just toss everything into the slow cooker and let it work its magic. I find it a great way to sneak in a bit of relaxation while dinner sorts itself out.
Cook Time, Total Time, Yield
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Total Time: 6-7 hours and 10 minutes (if you go slow)
Yield: 4-6 servings
Once it’s all cooked after what feels like ages (We’ve all been there, waiting and sniffing the air!), the moment when you shred the chicken and watch it soak up all the creamy goodness is pure bliss. Add that cheddar cheese and sour cream at the end, and it transforms into something dreamy and decadent.
Serve it up with a sprinkle of cilantro on top, and feel free to crush some tortilla chips on the side for that delightful crunch. Perfect for cozy family gatherings or even a quick weekday dinner, this dish is a winner in my book! So, roll up your sleeves, get that slow cooker out, and let’s get cooking!
Detailed Directions and Instructions
Step 1: Searing the Chicken
Start by heating 1 tablespoon of olive oil in a skillet over medium heat. When the oil is nice and hot, add the chicken breasts or thighs to the pan. Let them cook for about 2-3 minutes on each side until they’re beautifully browned. Don’t worry if they’re not fully cooked through at this point; they’ll finish cooking in the slow cooker. Once browned, transfer the chicken to your slow cooker.
Step 2: Mixing the Ingredients
In the slow cooker, it’s time to throw in a mix of delicious goodness. Add the entire can of cream of chicken soup, 1 cup of chicken broth, the drained Mexican-style corn, the drained yellow corn, and the diced green chilies. Next, toss in the chopped onion, red bell pepper, and potatoes. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until it’s all well combined.
Step 3: Cooking Time
Cover the slow cooker and set it to cook on low for about 6-7 hours or on high for 3-4 hours. This is the time to relax; let the slow cooker work its magic while you go about your day. You’ll know it’s done when the chicken and potatoes are cooked through and tender.
Step 4: Shredding the Chicken
Once cooked, carefully remove the chicken from the slow cooker. Using two forks, shred it into bite-sized pieces—this step is super satisfying and makes the dish even heartier. Return the shredded chicken back to the slow cooker, and stir in 1 cup of shredded cheddar cheese along with 1/2 cup of sour cream. Mix it all until the cheese is melty and everything is creamy.
Step 5: Serving
Now it’s time to serve! You can top each serving with some chopped fresh cilantro if you like that burst of flavor. And don’t forget, tortilla chips make for a fun, crunchy accompaniment on the side. Perfect for scooping up all that creamy goodness!
Notes
Chicken Cut Preferences
Feel free to use chicken breasts or thighs, whichever you prefer or have on hand. Thighs tend to be juicier, while breasts may be a bit leaner.
Variations
This recipe is quite versatile! You can add other veggies like carrots or zucchini if you fancy. Just make sure they are chopped small enough to cook through in the time allotted.
Cooking Time Adjustments
If you’re in a rush, the high cooking setting will save you time without sacrificing flavor. Just keep an eye on it to ensure nothing overcooks.
Storing Leftovers
This dish makes great leftovers! Store any extras in an airtight container in the fridge for up to 3 days. Just reheat thoroughly when you’re ready to enjoy it again!
Cook techniques
Browning the Chicken
Heating the olive oil in a skillet and giving the chicken a quick sear for 2-3 minutes per side is a classic trick to lock in flavor and keep the meat juicy. Honestly, I’ve burnt a batch by crowding the pan too much—lesson learned. Browning might seem like an extra step, but it really amps up the depth of flavor before everything goes into the slow cooker.
Slow Cooking Low and Slow
Letting everything cook on low for 6-7 hours (or high for 3-4) is all about patience. The chicken and potatoes get tender, and the flavors have time to mingle like old friends catching up. I once impatiently peeked too soon—big mistake! The dish just wasn’t as rich. So trust the slow cooker; it’s a kitchen miracle, really.
Shredding the Chicken
Pulling the chicken out to shred it with forks before tossing it back in isn’t just about texture. It helps the chicken soak up all that creamy, spicy goodness better. I tried skipping this step once, and it felt like eating whole, lonely chicken pieces in a soup rather than a creamy, cozy stew.
Melting in the Cheese and Sour Cream
This final step is like the grand finisher. Stirring in cheddar cheese and sour cream adds that luscious, creamy texture that makes the whole dish feel like a warm hug. Just be gentle mixing so the cheese melts smoothly rather than clumping up. Yes, it can get messy, but it’s so worth it!
Optional Toppings for Texture and Freshness
Adding fresh cilantro and crunchy tortilla chips at serving time introduces a fresh, herby zing and satisfying crunch that balances the creamy, rich base. I usually sneak an extra handful of chips while plating… no regrets!
FAQ
Can I use frozen chicken instead of fresh?
Absolutely! Just thaw it completely before browning. Browning frozen chicken straight away can release too much water and steam instead of sear.
What if I don’t have Mexican-style corn?
No worries! Yellow corn alone works just fine. The Mexican-style corn just adds a little extra flavor and texture, but it’s totally optional.
Can I skip the slow cooker and cook on the stove?
You can try! Just simmer everything covered on low heat for about an hour or until the potatoes and chicken are tender. Stir often to prevent sticking and add liquid if it gets too thick.
How spicy is this dish? Can I adjust it?
It has a mild-medium kick thanks to chili powder and green chilies. If you like it milder, reduce the chili powder or use mild chilies. For more heat, add fresh diced jalapeños or extra chili powder.
Can I make this dairy-free?
Yes! Swap cheddar for a dairy-free cheese alternative and replace sour cream with coconut yogurt or a dairy-free sour cream. The texture might change, but the flavors still shine.
What’s the best way to reheat leftovers?
Slowly in a pot on low heat with a splash of chicken broth to keep it creamy and prevent sticking. Microwave works too, but stir midway to heat evenly.
Can I prepare this ahead of time?
Totally. Assemble everything in the slow cooker insert the night before and refrigerate. Just add the cheese and sour cream fresh before serving because they melt better when added last.
Any tips for perfect potatoes?
Cutting potatoes into uniform chunks helps them cook evenly. Smaller pieces cook faster but can turn mushy, so aim for about 1-inch chunks for that just right tender bite.
Conclusion
This creamy chicken dish is the perfect comfort food that feels like a warm hug on a chilly evening. Cooking everything in a slow cooker makes it super easy and practically foolproof. The flavors meld together beautifully after hours of slow cooking, so when you finally lift the lid, you’re greeted with an irresistible aroma that makes your mouth water.
I have to admit, sometimes I make this dish on a whim when I realize it’s getting close to dinner time, and I have no idea what to make. It’s like magic how just a few simple ingredients turn into something that feels so special and delicious. You’ll find yourself not only loving how easy it is, but also how satisfying it is to gather everyone around the table for a bowl of something hearty.
And let’s be honest, there’s a certain joy in crushing those tortilla chips on top, adding that satisfying crunch. Or maybe it’s my way of just giving a little nod to versatility! It’s a dish that screams cozy nights, laughter, and stories shared over steaming bowls. If you have leftovers, they taste even better the next day. You might find yourself sneaking bites straight from the fridge because it’s just that good. Trust me; you’ll want to keep this recipe in your rotation!
More recipes suggestions and combination
Spicy Chicken Enchiladas
Switch things up by using shredded chicken from this recipe to make spicy enchiladas. Roll it into tortillas, top with enchilada sauce, cheese, and bake until bubbly.
Chicken and Vegetable Soup
Use the same creamy base but add more vegetables like carrots, celery, and spinach for a lighter soup option. Perfect for when you’re craving something healthy yet satisfying.
Cheesy Chicken Quesadilla
Take your leftover chicken and cheese mixture, and slap it between two tortillas. Grill until golden brown for a quick and cheesy meal that’s always a crowd-pleaser.
Chicken Tacos with a Twist
Instead of serving the chicken over rice, shred it and pile it high on warm corn tortillas. Top with avocado and fresh cilantro for a fresh, vibrant dinner.
Corn and Chicken Casserole
Pour the mixture into a baking dish, top with crushed crackers or cornflakes for a crunchy topping, and bake until bubbly for a comforting casserole with a delightful twist.
Each of these recipes can bring a fresh flair to your mealtime while still using those fantastic ingredients you’ve already prepped! Enjoy experimenting!
