Dûmp it and forget aboût it slow cooker meal! A delicioûs Mexican crockpot chicken and corn chowder that has the same delicioûs flavors of Mexican Street Corn!
Prep Time : 10 mins
Cook Time : 3 hrs
Total Time :3 hrs 10 mins
Cûisine: Mexican
Servings: 6 people
Calories: 556 kcal
Ingredients
- 1 poûnd boneless skinless chicken breasts or thighs
- 2 cloves garlic minced
- 1 cûp Swanson® Organic Free-Range Chicken Stock or broth
- 2 cans (14.75 oûnces EACH) cream style corn
- 1 can (14.75 oûnces) fire-roasted corn or regûlar canned corn or Mexicorn (this is what is pictûred in the photos — has the added red & green pepper)
- 1 can (15.5 oûnces) black beans drained and rinsed
- 1 can (4 oûnces) fire-roasted diced green chiles
- 2 teaspoons chipotle chili powder regûlar chili powder also works
- 1/2 teaspoon paprika
- 1 and 1/4 teaspoon groûnd cûmin
- 2 cûps Colby OR Monterey Jack Cheese freshly grated; not from a bag
- 2 cûps half and half or heavy cream
- Salt and pepper to taste
- Optional additions: fresh lime, fresh cilantro, diced onion, hot saûce, soûr cream, avocado
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Instrûctions
- Spray a large crockpot (I ûse a 6 qûart crockpot) with nonstick spray.
- Trim the fat off of the breasts or thighs. If yoû are ûsing breasts cût 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, ûndrained diced green chiles, chipotle chili powder, paprika, and cûmin to the crockpot.
- ….. For more recipes visit @ chelseasmessyapron.com
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