Crockpot Chicken Corn Chowder: Easy Recipe
Cozy Slow Cooker Meal Soups.
A creamy, hearty slow cooker chowder with tender chicken and sweet corn. The ultimate set-it-and-forget-it comfort food.
I first made this on a rainy Tuesday. The kind of day where the sky is just one big, soft gray blanket. The whole house felt a little droopy. So, I pulled out the crockpot, chopped a few things, and let it do its magic. As the chowder simmered, it changed the mood completely. By dinnertime, the kitchen was the coziest spot, filled with the smell of comfort. It's become our official rainy-day cure.
Why This Recipe Feels So Right
- •It’s a true 'set it and forget it' meal, which I love.
- •The house smells incredible all day long.
- •It’s so wonderfully creamy and satisfying.
- •Minimal effort for a big, comforting payoff.
- •It uses simple, wholesome ingredients you probably have on hand.
- •Perfect for chilly evenings or when you just need a little comfort.
Wow, this was a lifesaver. I threw everything in the crockpot before work and came home to the most delicious, comforting dinner. My family devoured it. The chicken was so tender. This is going into our regular rotation for sure.
Essential Ingredient Guide
- Yukon Gold Potatoes: These are my favorite for chowder. They are naturally creamy and hold their shape well without getting mealy. You don't even have to peel them if you don't want to.
- Heavy Cream: This is what gives the chowder its luscious, velvety texture. Don't add it until the end, or it might curdle over the long cooking time. For a lighter touch, you can use half-and-half.
- Smoked Paprika: Just a little bit adds a subtle, smoky depth that really elevates the flavor. It’s a quiet little secret that makes a big difference.
- Frozen Corn: Honestly, frozen corn is perfect here. It's picked at peak sweetness and holds up beautifully. No need to thaw it, just toss it in at the end.
Complete Cooking Process
- Start by placing the chicken at the bottom of the slow cooker.
- Add all your chopped veggies—potatoes, onion, carrots, celery.
- Pour over the broth and sprinkle the seasonings. It's a simple layering process that lets the flavors meld slowly.
- Let the crockpot do all the work. For 4-6 hours, it will gently simmer everything until the chicken is fall-apart tender and the potatoes are soft.
- This is the final, beautiful step. Remove and shred the chicken, then return it to the pot.
- Whisk cream and cornstarch together to create a smooth slurry. This prevents lumps.
- Stir it in, along with the corn and cheese, and let it thicken into a rich, glorious chowder.
A Few Common Questions
→Can I use frozen chicken breasts?
Yes, you can. Just add an extra hour to the cooking time. No need to thaw them first, which is great for busy mornings.
→My chowder isn't thick enough. What can I do?
No problem. Just make another small slurry with one tablespoon of cornstarch and two tablespoons of cold water. Stir it in and let it cook on high for another 15 minutes. It should thicken right up.
→Can I use something besides heavy cream?
Of course. Half-and-half works well for a slightly lighter version. You could also use evaporated milk. The texture might be a little different, but still delicious.
→Can I add turkey ham?
That would be a lovely addition for a smoky flavor. I would dice it and add it in with the vegetables at the beginning of the cooking process.
Crockpot Chicken Corn Chowder: Easy Recipe
Crockpot chicken corn chowder is creamy and hearty. Tender chicken and sweet corn make a comforting, satisfying meal. Perfect for any night!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
Chowder Base
- 011.5 lbs boneless, skinless chicken breasts
- 024 cups low-sodium chicken broth
- 031 lb Yukon Gold potatoes, diced into 1/2-inch cubes
- 041 large yellow onion, chopped
- 052 cups frozen sweet corn (or fresh)
- 062 carrots, peeled and diced
- 072 celery stalks, diced
- 081 teaspoon dried thyme
- 091/2 teaspoon smoked paprika
- 10Salt and freshly ground black pepper to taste
Creamy Finish
- 011 cup heavy cream
- 023 tablespoons cornstarch
- 031 cup sharp cheddar cheese, shredded (optional)
- 04Fresh chives or parsley, chopped for garnish
Instructions
Place the chicken breasts at the bottom of a 6-quart slow cooker. Scatter the diced potatoes, onion, carrots, and celery over the top.
Pour in the chicken broth. Sprinkle with thyme, smoked paprika, salt, and pepper. Give it a gentle stir.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Shred the chicken using two forks, then return it to the slow cooker.
Stir in the frozen corn.
In a small bowl, whisk together the heavy cream and cornstarch until smooth. This is your slurry.
Pour the slurry into the slow cooker and stir gently to combine. Cover and cook on HIGH for another 20-30 minutes, or until the chowder has thickened.
If using, stir in the shredded cheddar cheese until it's melted and smooth. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh chives or parsley. Serve warm with some crusty bread.
Notes & Tips
- 1If you prefer a chunkier chowder, cut the potatoes into larger 1-inch pieces.
- 2Feel free to add other vegetables like bell peppers or peas if you have them on hand.
- 3For a little spice, add a pinch of cayenne pepper with the other seasonings.
Tools You'll Need
- •Always add the cream and thickener at the end of the cooking time to prevent curdling.
- •Shred the chicken directly in the crockpot with two forks to save on dishes. Just be careful not to scratch your insert.
- •For extra flavor, you can quickly sauté the onion in a pan before adding it to the crockpot.
- •Don't overfill your slow cooker. It should be about two-thirds full for the best results.