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Crockpot Queso Chicken Chowder

A comforting and creamy crockpot chowder with tender chicken, cheesy queso dip, and hearty potatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless Skinless Chicken Breasts Any chicken part works, but breasts keep it lean.
  • 3 medium Russet Potatoes, diced Swap with sweet potatoes for a touch of sweetness.
  • 3 cups Low Sodium Chicken Broth Vegetable broth can substitute for a vegetarian option.
  • 1 15 ounce can Corn Fresh corn can be used for an ultra-fresh taste.
  • 1 15 ounce container Queso Dip You can use homemade queso for extra flavor.
  • 1 tbsp Taco Seasoning Homemade seasoning can tailor the taste to your liking.
  • 1 tsp Garlic Powder Fresh minced garlic offers a bolder flavor.
  • 1 tsp Smoked Paprika Swap for regular paprika for a milder taste.
  • 1/2 tsp Salt Kosher salt is less intense if preferred.
  • 1/2 tsp Pepper Adjust to taste for milder flavors.
  • 4 ounces Cream Cheese Greek yogurt can replace it for a lighter option.
  • 2 cups Shredded Cheddar Cheese Use any melting cheese you love.

Method
 

Cooking
  1. Add the chicken, potatoes, broth, corn, queso dip, taco seasoning, garlic powder, paprika, salt, and pepper to a large slow cooker and stir.
  2. Cover with a lid and cook for 4 hours on high or 6 hours on low.
  3. Remove the chicken from the pot and shred it.
  4. Return the shredded chicken to the pot with the cream cheese and cheddar cheese.
  5. Cover the pot with a lid and let it sit for 10 minutes then stir until melted and serve.

Notes

Serve with corn, slices of jalapeños, shredded cheese, sliced green onions, and lime wedges if desired. Allow leftovers to cool before storing in an airtight container. Reheat on low in your crockpot or stovetop for best results. Adjust spice levels based on family preferences.