Description
This creamy crockpot chicken corn chowder is a comforting and hearty slow cooker meal. Made with tender chicken, corn, vegetables, and a rich creamy base, it’s the perfect easy dinner for busy nights.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts or thighs
6 cups chicken broth
2 cups corn kernels (fresh, frozen, or canned)
1 cup diced potatoes (up to 2 cups for a heartier texture)
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
2 garlic cloves, minced
1 cup heavy cream
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Dice potatoes, carrots, celery, and onion into 1/2-inch pieces. Mince garlic.
2. Place chicken in the bottom of a crockpot. Add diced vegetables, garlic, chicken broth, smoked paprika, thyme, salt, and black pepper. Stir gently.
3. Add corn kernels (fresh, frozen, or drained canned).
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender and shreds easily.
5. Remove chicken, shred with two forks, and return to crockpot. Stir to combine.
6. In a bowl, whisk flour with 2–3 tablespoons heavy cream until smooth. Whisk in remaining cream. Pour into crockpot and stir. Cook an additional 15–20 minutes on HIGH until thickened.
7. Taste, adjust seasoning, and garnish with fresh parsley before serving.
Notes
Use cornstarch instead of flour for a gluten-free version.
Frozen, fresh, or canned corn all work—just drain canned corn first.
Add up to 2 cups of potatoes for a thicker, heartier chowder.
This chowder reheats well and can be stored in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main Dish, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg