Making Slow Cooker Mexican Chicken Corn Chowder is simple. Follow these easy steps:

1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
2. Add Vegetables: Layer the diced onion, minced garlic, and diced red bell pepper over the chicken.
3. Incorporate Corn and Tomatoes: Add the corn and canned diced tomatoes with green chilies on top of the vegetables.
4. Pour in Broth: Add the chicken broth, ensuring all ingredients are submerged.
5. Season: Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper.
6. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and fully cooked.
7. Shred Chicken: About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
8. Add Cream: Stir in the heavy cream or coconut milk and mix well. Cook for an additional 30 minutes on low.
9. Taste and Adjust: Check the seasoning and adjust salt and pepper as needed.
10. Garnish: Serve hot, garnished with fresh cilantro and lime wedges.

By following these steps, you’ll create a bowl of Slow Cooker Mexican Chicken Corn Chowder that is bursting with flavor and comfort.