Slow Cooker Chicken and Black Bean Chowder

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Spice up your chowder with Southwestern flavor and creamy texture.

healthy meals

When I hear the word “chowder,” two things come to mind: creamy New England style chowder or tomato-based Manhattan style chowder. This Slow Cooker Chicken and Black Bean Chowder recipe is neither. Instead, it’s a new twist on a traditional recipe. Kick up the flavor in your chowder and give this recipe a try!

Why is Slow Cooker Chicken and Black Bean Chowder not a soup?

By definition, a chowder is a thick, chunky soup that is either cream or tomato based. This particular recipe uses a tomato base, along with a few Southwestern flavor infusions.

To begin our chowder transformation, we started with chicken breast, black beans, and corn kernels. Next, we added in some salsa and diced chilies to give our dish a kick of Latin flavors. It’s important to let those flavors meld and simmer for several hours in a slow cooker along with some chicken broth. In the end, the chicken will be rich with Latin spices, and it should shred easily with a fork.

Once the chicken has been shredded and returned to the slow cooker to simmer briefly, it’s almost ready to serve. You can make this chowder extra-special by topping it with creamy Greek yogurt, avocado slices, fresh cilantro, and lime wedges.

So, there you have it. You’ve taken all of the elements that make a chowder wonderful and have elevated them to create something fun and exciting. A tasty Slow Cooker Chicken and Black Bean Chowder is served. Is your mouth watering yet? I know mine is; I can smell the Southwestern goodness!

Finally, I only have one question left to ask: What time is dinner?

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Slow Cooker Chicken and Black Bean Chowder

This tomato-based chowder is infused with Southwestern flavors that are sure to please the family.
Prep Time 10 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 45 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Lunch, Soup
Cuisine Tex-Mex


  • 15 ounces black beans can, low-sodium, drained
  • 3 boneless and skinless chicken breasts
  • 1 cup corn kernels frozen
  • 16 ounces salsa jar, no sugar added
  • 3 cups chicken broth low-sodium
  • 4 ounces diced chiles can
  • 1/4 cup cilantro fresh, chopped
  • 1/2 avocado peeled and sliced (optional)
  • 1/4 cup Greek yogurt plain, fat-free (optional)
  • 1 lime cut into wedges (optional)


  • Combine all ingredients except for the avocado, yogurt, cilantro, and lime in a slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. Remove the chicken from the slow cooker and shred. Return to the cooker and cook on high for another 30 minutes.
  • Ladle into serving bowls. Optional: top with avocado, yogurt, cilantro, and a lime wedge.


*Nutritional information includes optional ingredients

Nutrition Information

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 29g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 749mg | Fiber: 9g | Sugar: 6g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, High Protein, Kid-Friendly, Slow Cooker

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. Making this today and it smells delish but I am thinking the 4 cups of broth is too much it is very watery. Considering adding some rice to soak up some of that liquid.

    1. Ronda, if your chowder is too thin you can mix cornstarch and cold water together and add to the hot chowder to thicken. However rice would also be a great idea!

  2. I made today and i agree that the soup is very brothy. I like broth for sure but mine did not turn out thickened as the picture indicated.

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