Crockpot Mexican Street Corn & Chicken Chowder
- Ready in: Prep: 10 M, Cook: 3 H, Total: 3 H 10 M
- Complexity: easy
- kcal: 556
Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!
Step by Step Directions
Spray a large crockpot (I use a 6-quart crockpot) with nonstick spray.
Trim the fat off the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chilies, chipotle chili powder, paprika, and cumin to the crockpot.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
Return the shredded chicken and mix. Season to taste with salt and pepper.
Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.