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Slow Cooker Chicken and Black Bean Chowder

Slow Cooker Chicken and Black Bean Chowder

The ultimate comfort food, Slow Cooker Chicken and Black Bean Chowder is creamy, hearty, and packed with flavor. This easy weeknight dinner simmered to perfection in your slow cooker is what you’ve been craving! Make it tonight and enjoy a cozy meal.
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Prep Time 10 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Chef's Knife
  • Slow Cooker
  • Peeler
  • Cutting Board

Method
 

  1. 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.
  2. Ladle into serving bowls. Optional: top with avocado, yogurt, cilantro, and a lime wedge.

Notes

  • Tip 1: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
  • Tip 2: This chowder freezes well! Store in freezer-safe bags for up to 3 months. Thaw in the fridge before reheating.
  • Tip 3: Serve this chowder with crusty bread, grilled cheese sandwiches, or a fresh salad for a well-rounded meal.
  • Tip 4: If you like it spicy, consider adding more diced chiles or a splash of hot sauce before serving.
  • Tip 5: Substitute the chicken with additional black beans or vegetable broth for a vegetarian version.