Slow Cooker Mexican Street Corn Chowder

Step 1

Spray a large slow cooker with nonstick spray.

Step 2

Cut each chicken breast into 2-3 pieces so it can cook faster/more evenly.

Step 3

Add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.

Step 4

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours, until the chicken shreds easily.

Step 5

Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and heavy whipping cream.

Step 6

Return the shredded chicken and mix. Season to taste with salt and pepper. Serve with desired toppings.