Crockpot Queso Chicken Chowder is a rich and creamy chowder that’s simple to make and loaded with cheesy goodness! A little spicy, a lot savory, this easy chowder will warm you right up!
Crockpot Queso Chicken Chowder
There’s nothing quite like a hearty chowder to chill your bones and this queso chicken chowder made in the crockpot is no exception. Perfect for when the temperatures start to drop, the skies get gray, and the wind picks up. All you have to do is dump the ingredients into your slow cooker and let it do the work for a few hours. Shred the chicken, add in the final cheeses (because yes this soup does have 3 cheeses in it), stir, and serve! I love how you can play with the flavors by trying different types of queso as well as experimenting with the spiciness of it all. You can add beans and peppers to make the soup even chunkier. Totally versatile and super simple to make. What more could you ask for in such a comforting bowl of deliciousness? And although I love a good chowder during the fall and winter, the bright flavors in this soup make it ideal for all year long. A summer corn chowder with corn fresh from the gardens and a glass of fruity sangria? I told you this soup was versatile!
Comfort foods calling? Check out this classic One Pot Clam Chowder or creamy Huntington Chicken Casserole when you want to curl up on the couch with a good movie and some great food!
Can this soup be made on the stove?
Absolutely. If making on the stove, I recommend saving some extra time and using a rotisserie chicken or leftover chicken so you don’t have to slow cook anything. Follow the same steps just cook the chowder until the potatoes are fork tender, add in the precooked shredded or chopped chicken, add the cream cheese and shredded cheese, and serve as usual!
How To Make Crockpot Queso Chicken Chowder
- Add. In a large crockpot, add the chicken, diced potatoes, chicken broth, corn, queso dip, taco seasoning, garlic powder, smoked paprika, salt, and pepper. Give everything a big stir to blend.
- Cook. Place the lid on the crockpot and cook on high for 4 hours, low for 6.
- Shred. Transfer the chicken to a cutting board and shred.
- Melt. Add the chicken back into the slow cooker along with the softened cream cheese and shredded cheddar cheese. Place the lid back on. Allow the chowder to sit for another 10 minutes.
- Serve. Once the cheeses are melted, stir everything together once more and serve with some slices of jalapenos, sliced green onions, extra shredded cheese, corn, and lime wedges if you’d like. Enjoy!
Storing Crockpot Queso Chicken Chowder
Store leftover chowder in an airtight container in the fridge for 4 days. Heat it up in the microwave and give it a good stir for the best leftover lunch!
Ingredients Notes for Crockpot Queso Chicken Chowder
- Chicken Breasts – Boneless and skinless. You can use one large cut or 2 smaller breasts.
- Potatoes – I like russet potatoes for a chowder like this. Peel and dice them into about 1 inch pieces.
- Chicken Broth – Low sodium if you want to control the salt content. You can use what you have in the pantry or even substitute for vegetable broth.
- Corn – 1 can of golden kernel corn, drained.
- Queso Dip – About 15 ounces of your favorite brand and flavor.
- Seasoning – Taco seasoning, garlic powder, smoked paprika (a must!), salt, and pepper.
- Cream Cheese – Softened to room temperature. Low fat also works well, but might not be as creamy.
- Cheddar Cheese – Freshly shredded is best for a smooth consistency. You can also experiment with Colby Jack or a Mexican blend!
- Optional Garnishes – Sliced jalapenos, corn, sliced green onions, extra shredded cheese, and lime wedges.
Enjoy!
~Nichole
Crockpot Queso Chicken Chowder
Ingredients
- 1 Pound Boneless skinless chicken breasts 1 large or 2 small breasts
- 3 Medium Russet potatoes peeled and diced into 1-inch pieces
- 3 Cups Low-sodium chicken broth
- 1 15-oz Can Corn drained
- 1 15-oz Container Queso dip
- 1 Tbsp Taco seasoning
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 Ounces Cream cheese softened
- 2 Cups Shredded cheddar cheese
Instructions
- Add the chicken, potatoes, broth, corn, queso dip, taco seasoning, garlic powder, paprika, salt, and pepper to a large slow cooker and stir.
- Cover with a lid and cook for 4 hours on high or 6 hours on low.
- Remove the chicken from the pot and shred it.
- Return it to the pot with the cream cheese and cheddar cheese and cover the pot with a lid.
- Let it sit for 10 minutes then stir until melted and serve with corn, slices of jalapeños, shredded cheese, sliced green onions, and lime wedges if desired.
Notes
This crockpot queso chicken chowder can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
