Slow Cooker Chicken and Black Bean Chowder

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?

Want more recipes like this sent directly to your inbox? First, subscribe to our newsletter. Then, follow us on Instagram and Pinterest to not only get fantastic healthy recipes, but also to receive exercise tips, meal plans and much more!

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

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

8 Comments

  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!

Leave a Reply

Your email address will not be published. Required fields are marked *