This Slow Cooker Mexican Street Corn Chicken Chowder is a creamy, hearty soup inspired by classic elote flavors—think fire-roasted corn, savory spices, shredded chicken, and melty cheese in a comforting chowder base. It’s the ultimate set-it-and-forget-it dinner that delivers bold flavor with zero hassle.

Why You’ll Love This Recipe

• Effortless slow cooker meal: Let it simmer while you do your thing.

• Rich and flavorful: Every spoonful is bursting with Mexican street corn-inspired goodness.

• Feeds a crowd: Big-batch friendly, great for gatherings or meal prep.

• Customizable toppings: Make every bowl unique with your favorite fixings.

Crockpot Mexican Street Corn & Chicken Chowder

Chowder isn’t just for coastal New England. This Mexican-inspired take adds fire-roasted flavor, bold seasoning, and a slow-cooked creaminess that makes every spoonful pure comfort.

At the heart of this dish is Mexican street corn—aka elote. It’s sweet, smoky, creamy, spicy, and irresistible. Now imagine those flavors slow-cooked into a thick, hearty soup with shredded chicken and cheddar cheese. That’s this chowder.

What makes this recipe so easy is that it’s all done in your slow cooker. No sautéing. No babysitting. Just toss everything in, hit the button, and go about your day.

We’re talking boneless chicken, fire-roasted corn, black beans, green chiles, and warm spices like cumin, chili powder, and paprika. These slowly meld into a thick, luscious base.

You can use chicken thighs or breasts—both work well. The slow cook softens them until they shred effortlessly, soaking up all the flavor along the way.

The cream-style corn adds a velvety texture, while the cheddar and half-and-half give it that classic chowder richness.

This dish is perfect for cooler evenings, football weekends, or when you want a filling one-pot meal with minimal cleanup.

Want to prep ahead? Toss everything into the slow cooker insert the night before, store it in the fridge, and start cooking the next morning.

The toppings are what take this from “yum” to “WOW.” Think crumbled tortilla chips, sliced jalapeños, diced avocado, a squeeze of lime, chopped cilantro—or all of the above.

Even picky eaters love this one. The sweetness of the corn balances the spice, and it’s creamy enough to appeal to all ages.

It’s naturally gluten-free and can easily be made dairy-free by skipping the cheese and cream (sub with coconut milk or cashew cream).

This chowder also stores beautifully. Leftovers taste even better the next day as the flavors continue to develop.

It’s cozy without being heavy, flavorful without being overwhelming, and best of all, it practically makes itself.

If you’re looking for a fresh twist on chowder, or just want a new weeknight staple, this one hits every mark. Set it, forget it, love it.

Servings

Serves 6–8

Time

• Prep Time: 10 minutes

• Cook Time: 4–6 hours (low) or 3–5 hours (high)

• Total Time: 4 to 6 hours 10 minutes

Ingredients

Add First (to slow cooker):

• 1 lb boneless, skinless chicken thighs or breasts (leave whole, or halve breasts)

• 2 tsp minced garlic

• 2 (14.75 oz) cans cream-style sweet corn

• 1.5 cups frozen corn (preferably fire-roasted)

• 1 (15 oz) can black beans, rinsed and drained

• 1 (4 oz) can diced green chiles (with liquid)

• 2 tsp chili powder

• 1/2 tsp smoked paprika

• 1 1/4 tsp ground cumin

• 1 tsp salt

• 1/2 tsp black pepper

• 1 cup low-sodium chicken broth

Add Later:

• 2 cups shredded sharp cheddar cheese

• 2 cups half-and-half (or heavy cream)

Optional Toppings:

• Crushed tortilla chips

• Fresh cilantro

• Jalapeño slices

• Diced avocado

• Lime wedges

• Sour cream

Instructions

1. Prep the Crockpot:
   Lightly spray the inside of a 6-quart slow cooker with cooking spray.

2. Add Ingredients:
   To the crockpot, add all “Add First” ingredients. Stir gently to combine.

3. Cook:
   Cover and cook on high for 3–5 hours or low for 4–6 hours, until chicken shreds easily.

4. Shred Chicken:
   Remove chicken, shred with two forks, and return to the pot.

5. Finish the Chowder:
   Gradually stir in the shredded cheese until melted. Add half-and-half and stir until fully incorporated.

6. Serve:
   Ladle into bowls and top with your favorite toppings.

Tips

• Use rotisserie chicken to cut down cooking time.

• Add a pinch of cayenne if you like extra heat.

• For a thicker chowder, blend 1 cup of soup before adding back.