Start by generously spraying your large, 6-quart slow cooker with cooking spray. This ensures that the chowder doesn’t stick and makes cleanup a breeze.
Next, add your “add first” ingredients to the slow cooker, which includes the chicken thighs or breasts, minced garlic, diced red pepper, and baby gold potatoes. Don’t forget to season with salt and pepper to taste.
Stir everything well, ensuring the chicken is submerged beneath the other ingredients. This helps the flavors meld. You want everything pressed in an even layer.
Cover the slow cooker and set it to cook on high for about 3 and 1/2 to 5 hours or on low for 4 to 6 hours. You’ll know it’s done when the chicken shreds easily with a fork.
Once cooked, turn off the slow cooker and remove the chicken. Pull off any excess fat and discard. Now, shred the meat using two forks or chop it with a knife.
Next, gradually stir in the shredded Cheddar cheese a handful at a time. This prevents clumping, ensuring a smooth and creamy chowder.
Return the shredded chicken back to the slow cooker and stir everything together. If you’d like, add the juice from a lime for a refreshing zest.
Finally, ladle the chowder into bowls and add any desired toppings, such as extra cheese, a squeeze of lime, or diced avocado.
