Slow Cooked Mexican Street Corn and Chicken Chowder – C
salad
  • Classic
  • one pan, poultry, slow cooker
Slow Cooked Mexican Street Corn and Chicken Chowder – C
salad
  • Classic
  • one pan, poultry, slow cooker
Servings:

Ingredients

Prep
  • 4 boneless chicken breasts
  • 2 cans cream style corn
  • 1 can chopped green chilies
  • 1 can Mexicorn
  • 1/2 C frozen chopped onions
  • 1 T lime juice
  • 1 T minced garlic
  • 2 t chipotle chili powder
  • 1 t ground cumin
  • salt and pepper to taste
  • 1 lime
On Cooking Day
  • 1 C chicken broth
  • 2 C half and half
  • 1 1/2 C shredded Monterrey jack cheese
  • 10 C salad greens
  • 1/2 C freshly chopped cilantro for serving optional

Instructions

To Assemble
  1. Place all ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
  2. Cut lime into wedges and put in a small container with a lid.
To Cook
  1. Pour chicken and corn mixture into slow cooker. Add chicken broth. Mix and cook on low for 5-6 hours, until chicken is cooked thoroughly.
  2. Remove chicken and shred. Stir in shredded cheese and half and half. Stir the shredded chicken back in. Continue to cook until cheese is melted. Season with salt and pepper if desired to taste.
  3. Serve with salad and a lime wedge.

Ingredients

Prep
  • 4 boneless chicken breasts
  • 2 cans cream style corn
  • 1 can chopped green chilies
  • 1 can Mexicorn
  • 1/2 C frozen chopped onions
  • 1 T lime juice
  • 1 T minced garlic
  • 2 t chipotle chili powder
  • 1 t ground cumin
  • salt and pepper to taste
  • 1 lime
On Cooking Day
  • 1 C chicken broth
  • 2 C half and half
  • 1 1/2 C shredded Monterrey jack cheese
  • 10 C salad greens
  • 1/2 C freshly chopped cilantro for serving optional

Instructions

To Assemble
  1. Place all ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
  2. Cut lime into wedges and put in a small container with a lid.
To Cook
  1. Pour chicken and corn mixture into slow cooker. Add chicken broth. Mix and cook on low for 5-6 hours, until chicken is cooked thoroughly.
  2. Remove chicken and shred. Stir in shredded cheese and half and half. Stir the shredded chicken back in. Continue to cook until cheese is melted. Season with salt and pepper if desired to taste.
  3. Serve with salad and a lime wedge.
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