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–+ servings
Crockpot Chicken Corn Chowder 1

Crockpot Chicken Corn Chowder

This hearty Crockpot Chicken Corn Chowder combines tender chicken, sweet corn, and creamy broth into a soul-warming meal that practically prepares itself. Perfect for busy weeknights or lazy weekends, this slow cooker marvel delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Slow Cook Time (Low) 8 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Slow Cooker/Crockpot
  • Measuring Cups and Spoons
  • Mixing Bowls
  • Cutting Board and Knife

Ingredients
  

Main Ingredients

  • 1½ pounds boneless, skinless chicken breasts
  • 4 cups chicken broth low-sodium preferred
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 medium russet potatoes peeled and diced into ½-inch cubes
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cups corn kernels fresh, frozen, or a combination

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional for heat
  • salt and freshly ground black pepper to taste

Finishing Ingredients

  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free option
  • 2 tablespoons butter
  • ¼ cup fresh parsley chopped, for garnish

Instructions
 

  • Place diced onions, minced garlic, cubed potatoes, diced carrots, and diced celery in the bottom of your crockpot.
  • Lay the chicken breasts on top of the vegetables. Sprinkle with dried thyme, oregano, smoked paprika, cayenne pepper (if using), and a generous pinch of salt and black pepper.
  • Add chicken broth and 3 cups of the corn kernels (save 1 cup for later). Make sure the liquid covers most of the ingredients.
  • Cover and cook on low for 7-8 hours or on high for 4 hours.
  • About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
  • In a small bowl, whisk together the heavy cream and flour until smooth.
  • Stir the cream mixture and remaining 1 cup of corn into the crockpot. Add the butter and allow it to melt into the chowder.
  • Cover and cook for an additional 30 minutes on high until the chowder has thickened. Taste and adjust seasonings as needed.
  • Serve hot, garnished with fresh chopped parsley.

Notes

For a dairy-free version, replace heavy cream with full-fat coconut milk or cashew cream.
Use rotisserie chicken instead of raw chicken for a time-saving shortcut.
This chowder can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a thinner consistency, add more chicken broth as needed.
When reheating, warm gently over low heat, stirring occasionally.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 10gCholesterol: 115mgSodium: 580mgPotassium: 820mgFiber: 4gVitamin A: 35IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword Chicken Soup, Corn Chowder, Slow Cooker, Crockpot, Comfort Food
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