Crockpot chicken chowder with cream cheese and cheddar cheese
Crockpot chicken chowder features tender chicken thighs slow-cooked with zesty lime, cream cheese, and cheddar for a rich and flavorful dish. The addition of jalapeño creates a satisfying kick, making it perfect for any occasion.
Cook time 240 min
Prep time 5 min
Ingredients:
5 chicken thighs8 oz cream cheese
1 cup chicken gravy
1.75 cups canned tomatoes
1 onion
1 jalapeno pepper
1 lime
1 tsp coriander leaves
1 garlic clove
1 tsp salt
1 tbsp black pepper
1/2 cup cheddar cheese
Crockpot Chicken Lime Chowder with Cream Cheese and Cheddar Cheese is a comforting and flavorful dish that's perfect for any occasion. This slow-cooked recipe combines tender chicken thighs with zesty lime, creamy cheeses, and spicy jalapeno, creating a rich and satisfying chowder. It's easy to prepare and brings together a vibrant blend of ingredients that will delight your taste buds.
Instructions:
- Place the chicken thighs in the bottom of your crockpot.
- Add the chopped onion, jalapeño pepper, minced garlic, and canned tomatoes over the chicken.
- Sprinkle with salt, black pepper, and chopped coriander leaves.
- Pour the chicken gravy over the mixture.
- Cut the cream cheese into chunks and spread it evenly on top.
- Place the lid on the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, use two forks to shred the meat directly in the crockpot.
- Add the lime juice and zest to the chowder.
- Stir in the shredded cheddar cheese until melted and well incorporated.
- Taste the chowder and adjust the seasoning if needed.
- Serve hot, garnished with extra chopped coriander leaves if desired.
There you have it—a delicious Crockpot Chicken Lime Chowder with Cream Cheese and Cheddar Cheese that's both hearty and full of flavor. This recipe is perfect for those looking for a cozy, warming meal without spending too much time in the kitchen. Enjoy your tasty creation with a sprinkle of fresh coriander and a wedge of lime for an extra burst of freshness.
Crockpot chicken chowder with cream cheese and cheddar cheese FAQ:
Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
The chicken is safe to eat when it reaches an internal temperature of 165°F (75°C) and easily shreds with two forks.
Yes, you can use Greek yogurt or a dairy-free cream cheese alternative as a replacement for cream cheese, and any type of shredded cheese can substitute for cheddar, though it may alter the flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months, but the texture may change upon thawing.
A 6-quart crockpot is recommended for this recipe to accommodate all the ingredients comfortably.
Tips:
- For an even richer flavor, you can sear the chicken thighs in a pan before adding them to the crockpot.
- If you prefer a thicker chowder, consider adding a small amount of cornstarch mixed with water towards the end of cooking.
- Make sure to stir the cream cheese and cheddar cheese in well to ensure they are fully melted and integrated into the chowder.
- For extra spice, you can add more jalapeno or even a dash of hot sauce.
- Serve the chowder with crusty bread or tortilla chips to add a pleasant crunch.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 20g
Carbohydrates 11g
Fiber 2.26g
Sugar 5g
Fat 24g
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