Crockpot Mexican Street Corn and Chicken Chowder: 7 Irresistible Tips

If you’ve been craving something warm, creamy, and downright soul-hugging, this Crockpot Mexican Street Corn and Chicken Chowder might just be the hero of your weeknight dinner story. And trust me—I know the feeling of rushing home after a long day, juggling dinner, laundry, and that one kid who insists they don’t like corn (don’t worry, this chowder usually converts them).

This dish is everything you want in a comfort meal: bold flavor, minimal effort, and that irresistible “Oh wow, what is that smell?” aroma drifting through your kitchen. Plus, it uses my all-time favorite protein—chicken—which you all know holds a special place in my heart and on my blog.

So if you’re looking for a cozy, crowd-pleasing slow-cooker recipe that practically cooks itself, you’re in the right place.

Why You’ll Love This Crockpot Mexican Street Corn and Chicken Chowder

Let’s be honest—nothing makes a busy afternoon easier than knowing dinner is already bubbling away in the crockpot. But that’s just the beginning. Here’s why this one’s worth bookmarking, pinning, printing, or texting to your sister:

• Minimal prep, maximum flavor. Dump-and-go meals are the fairy godmothers of busy home cooks.
• Creamy and satisfying without feeling heavy.
• Perfect for picky eaters—yes, even the ones suspicious of green chiles.
• Leftovers taste even better tomorrow. That’s real-life magic.
• Packed with Mexican Street Corn and Chicken Chowder flavor, thanks to chili powder, cumin, smoked paprika, and a trio of corn elements that make every bite sweet and smoky.

When I first made this for my family, my kids slurped it up so fast I thought I accidentally skipped serving myself. It quickly became my go-to recipe for family gatherings, potlucks, and those chilly nights when I want something warm without hovering over the stove.

Ingredients You’ll Need

Add First to Your 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 (choose your own adventure!):

• Crushed tortilla chips
• Fresh cilantro
• Jalapeño slices
• Diced avocado
• Lime wedges
• Sour cream

How to Make Crockpot Mexican Street Corn and Chicken Chowder

1. Prep the Crockpot

Give the inside of a 6-quart slow cooker a light spray with cooking spray. It helps with cleanup and prevents anything from sticking. You’ll thank yourself later.

2. Add the First Ingredients

Drop in your chicken (whole or halved), followed by the garlic, cream-style corn, fire-roasted corn, beans, chiles, chili powder, smoked paprika, cumin, salt, pepper, and broth.
Give everything a gentle stir—nothing fancy; it’s all going to blend beautifully as it cooks.

3. Let It Cook

Now comes the best part: the walk-away phase.

• Cook on HIGH: 3–5 hours
• Cook on LOW: 4–6 hours

Either way, you’re aiming for chicken tender enough to shred easily. And don’t worry—your house will start smelling like a fiesta somewhere around hour two.

4. Shred the Chicken

Once it’s ready, lift the chicken out and shred it using two forks. Toss the shredded goodness right back into the crockpot.

5. Add the Creamy Good Stuff

Gradually stir in the shredded cheddar cheese until it melts into the chowder.
Then pour in the half-and-half and stir again until everything is creamy and silky.

6. Serve and Enjoy

Ladle into bowls, top with your favorites, and enjoy a rich, cozy bowl of Mexican Street Corn and Chicken Chowder bliss.

Helpful Tips for a Perfect Chowder Every Time

• Use chicken thighs if you love extra richness. They stay tender and juicy, even after hours of slow cooking.
• Fire-roasted corn makes a difference. It adds that subtle smokiness street corn is known for.
• Don’t panic if the cheese looks a little lumpy when you add it. It melts and smooths out quickly—just keep stirring.
• Want it thicker? Let it sit uncovered on warm for 10–15 minutes before serving.
• Craving extra heat? Add diced jalapeños or a dash of cayenne when adding the spices.

A quick story—when I first tested this recipe, I thought I under-seasoned it. Turned out my kids had already dipped tortilla chips into the crockpot when I wasn’t looking. Tested again, tasted again, and yes…the final version is absolutely perfect (and kid-approved).

FAQs About Mexican Street Corn and Chicken Chowder

Let’s Wrap This Up (With a Big Cozy Bowl in Hand)

There’s something so comforting about letting your crockpot do the heavy lifting while you handle life’s chaos—work deadlines, school pickup, or that never-ending laundry mountain. This Crockpot Mexican Street Corn and Chicken Chowder brings bold flavor, creamy comfort, and a little kitchen magic to your table with almost no effort.

Whether you’re feeding your family, meal-prepping for the week, or just craving a bowl of creamy goodness on a cold night, this chowder hits the spot every single time.

Now go enjoy your delicious creation—and if your family falls in love with it like mine did, come back and tell me! I love hearing about your kitchen wins.

Happy cooking,

Recipes You’ll Love Next (Perfect for More Cozy, Flavor-Packed Meals!)

If you enjoyed this Crockpot Mexican Street Corn and Chicken Chowder, here are a few more delicious recipes you might want to try next! These dishes pair beautifully with the warm, comforting flavors you already love — and each one brings its own kind of magic to your dinner table.

• Looking for another creamy, cozy bowl? Try my Potato and Sausage Chowder — it’s hearty, comforting, and perfect for those chilly nights.
• If you want more Tex-Mex–inspired comfort, my Spicy Jalapeño Popper Chicken Soup delivers that irresistible creamy-spicy combo.
• For a crockpot win that’s just as easy as today’s recipe, check out my Crockpot Chicken Thigh Pot Roast — tender, flavorful, and totally fuss-free.
• And if you’re craving something with bold flavors and hearty textures, my Mexican Street Corn White Chicken Chili is a reader-favorite twist on a classic.

Feel free to save or share these — they make perfect additions to your weeknight rotation!

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