This idea came at the request of a friend and how can I argue with green chilis?! I can’t, so here we are. As with any of my recipes, I encourage you to modify it to fit your flavor profiles and likes. I only ended up using one can of whole kernel corn, but you could always put in 2. Like more green chilis? Toss in another 4 ounce can.
Here’s a pre-shot of all my ingredients for the recipe, details below!
I use Better Than Bouillon for all my broth/stock needs since I can make as much as I need at any given time and not waste any. It’s 1 tsp of BTB to 1 cup of water. Super easy. I also buy chicken when it’s on sale and freeze individual chicken breasts or a group of thighs and defrost as needed.
Quick trick for cleaning jalapenos – cut off top, cut in half and use a spoon to scoop out the membrane and seeds.
Now onto the important part of all of this.
Slow Cooker Green Chili Chicken Chowder
Servings – We got 4 bowls out of part of it with easily another 4 servings. Can you see how exact I am.
- 2 cans creamed corn
- 1 can whole kernel corn (if you really like corn, you can add a 2nd can)
- 2 – 7 oz cans of diced green chilis (same as the corn, feel free to add another can)
- 3 cups chicken broth
- 1 lb chicken breast
- 1 jalapeno, diced
- 1 medium onion, diced
- 1 tsp salt
- Fresh crack black pepper
- 2 tsp Oregano
- 2 tsp Cumin
- 3 cloves garlic, minced
- 2 tsp Olive Oil
- Shredded Pepperjack (optional)
- 1/2 & 1/2, Heavy Cream, or Milk (optional)
- Heat up the olive oil in a non-stick pan over medium heat. Once heated, add the onions and sautee till translucent, add garlic and sautee 1 minute more. Add these to the slow cooker.
- Add the corn, diced green chilis, chicken, jalapeno, salt, black pepper, oregano, and cumin to the slow cooker.
- Cook on low 7 to 8 hours or high 3 to 4 hours, until chicken easily shreds with a fork.
- Pull out the chicken, shred it, and add it back to the slow cooker. If you want a slightly thicker chowder, take lid of and turn to high and let some of the moisture evaporate.
- Served topped with shredded pepperjack and a splash of dairy if desired. I would recommend adding the dairy to the served bowl as this will easily freeze as leftovers and dairy doesn’t always freeze well.
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