Slow Cooker Mexican Chicken Corn Chowder Recipe

Step 1

Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir to combine.

Step 2

Cook on low for 6-8 hours or on high for 3-4 hours.

Step 3

Remove the chicken and shred.

Step 4

Return the chicken back to the crock pot. Pour in the heavy cream and the shredded Monterey jack cheese.

Step 5

Stir to combine. Cover and cook on high for 15-20 minutes until the cheese is melted and cream is heated through.

Step 6

Serve with your favorite toppings and enjoy!