Crockpot Chicken Corn Chowder Recipe

Crockpot Chicken Corn Chowder is a warm, comforting dish that’s perfect for chilly days. This hearty soup combines tender chicken, sweet corn, and creamy potatoes for a satisfying meal that almost cooks itself. With simple ingredients and easy steps, it’s an ideal recipe for busy home cooks.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) corn, drained
• 1 cup diced potatoes
• 1 cup diced onions
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: chopped green onions or parsley for garnish

Instructions

1. Step 1: Wash and dice the potatoes and onions. Shred the cooked chicken if you haven’t done so already.
2. Step 2: In the crockpot, layer the diced potatoes and onions at the bottom to ensure even cooking.
3. Step 3: Add the shredded chicken and drained corn on top of the vegetables.
4. Step 4: Sprinkle garlic powder, salt, and pepper evenly over the ingredients.
5. Step 5: Pour in the chicken broth and heavy cream, covering all ingredients.
6. Step 6: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are tender.
7. Step 7: If desired, mash some of the potatoes in the crockpot to thicken the chowder slightly.
8. Step 8: Serve hot, garnished with chopped green onions or parsley if you like.

Tips & Variations

• Use leftover rotisserie chicken for extra flavor and convenience.
• Swap heavy cream for half-and-half or milk for a lighter version.
• Add chopped bell peppers, carrots, or celery for extra vegetables.
• Try roasted corn instead of canned for a smoky twist.
• Sprinkle fresh thyme or red pepper flakes during cooking to enhance flavor.
• A squeeze of lemon or lime juice before serving brightens the dish.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the chowder thickens after cooling, add a splash of broth or milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are juicier and add more flavor, but either will work well in this chowder.

Is it okay to use frozen or fresh corn?

Both frozen and fresh corn are great choices. Fresh corn adds a sweet crunch, while frozen corn is convenient and tasty.

Crockpot Chicken Corn Chowder Recipe

Print Recipe

★★★★★

5 from 130 reviews

Crockpot Chicken Corn Chowder is a warm, comforting, and hearty soup perfect for chilly days. Made with tender shredded chicken, sweet corn, diced potatoes, and onions simmered slowly in a creamy broth enriched with heavy cream and seasoned with garlic powder, salt, and pepper. This easy slow-cooker recipe melds flavors beautifully and requires minimal hands-on time, making it a perfect meal for family gatherings or cozy weeknights.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 3.5 hours on high
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Soups
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 cups cooked chicken, shredded (boneless, skinless chicken breasts or thighs, or leftover rotisserie chicken)

Vegetables

• 1 can (15 oz) corn, drained (or 1 cup fresh or frozen corn)
• 1 cup diced potatoes
• 1 cup diced onions

Liquids and Dairy

• 2 cups chicken broth
• 1 cup heavy cream

Seasonings

• 1 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste

Optional Garnish

• Chopped green onions or parsley for garnish

Instructions

1. Prepare Ingredients: Wash and dice the potatoes and onions, shred cooked chicken if not pre-shredded, and drain canned corn. Gather all other ingredients and measure them out to have everything ready before cooking.
2. Layer Ingredients in Crockpot: Place diced potatoes and onions at the bottom of the crockpot to ensure even cooking. Add shredded chicken and corn on top. This layering helps the vegetables cook evenly and allows flavors to meld.
3. Add Seasonings and Liquids: Sprinkle garlic powder, salt, and black pepper evenly over the ingredients. Pour in the chicken broth followed by the heavy cream, which adds richness and creaminess to the chowder.
4. Cook in Crockpot: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Slow cooking melds the flavors and tenderizes the vegetables. Cooking times may vary slightly depending on your crockpot model.
5. Check and Thicken if Desired: After cooking, check that the potatoes are tender by piercing with a fork. If you prefer a thicker chowder, mash some of the potatoes directly in the pot and stir well to incorporate the starches.
6. Serve and Garnish: Ladle the chowder into bowls and garnish with chopped green onions or parsley if desired. Serve warm and enjoy this comforting and creamy meal.

Notes

• You can substitute heavy cream with half-and-half or milk for a lighter chowder, but the texture will be creamier with heavy cream.
• Feel free to add other veggies like carrots or celery for extra flavor and nutrition.
• Using leftover rotisserie chicken saves time and adds extra savory flavor.
• For a smoky twist, try using roasted corn instead of canned or frozen corn.
• Adjust seasoning to taste, and add a pinch of paprika or red pepper flakes if you enjoy some heat.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.

Keywords: crockpot chowder, chicken corn chowder, slow cooker soup, creamy chicken soup, comfort food, easy crockpot recipes, hearty soup, slow cooked chowder