Slow Cooker Green Chili Chicken Chowder

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.

Ingredients

• 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)

Directions

1.  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.
2. Add the corn, diced green chilis, chicken, jalapeno, salt, black pepper, oregano, and cumin to the slow cooker.
3. Cook on low 7 to 8 hours or high 3 to 4 hours, until chicken easily shreds with a fork.
4. 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.
5. 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.