There’s something magical about coming home after a long day to the smell of a hearty crockpot chicken corn chowder bubbling away in the slow cooker. This one checks all the boxes: creamy, comforting, and so easy that you can prep it in just 15 minutes before letting the slow cooker do all the heavy lifting.
I’ll be honest—on busy weeknights when I’m shuttling kids between soccer practice and piano lessons, this chowder has saved dinner more times than I can count. The beauty? You don’t have to babysit it. The slow cooker quietly works in the background while you get back to, well… life.
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Why You’ll Love This Crockpot Chicken Corn Chowder
- Minimal prep time – Chop, drop, and walk away.
- Family-friendly flavor – Creamy, lightly sweet from the corn, with just enough seasoning to keep everyone happy.
- Versatile – Works with fresh, frozen, or canned corn (a true pantry win).
- Feeds a crowd – This recipe makes 6–8 servings, so it’s perfect for leftovers or meal prep.
And the best part? It’s one of those recipes that tastes even better the next day.
What Does Crockpot Chicken Corn Chowder Taste Like?
Think of it as the lovechild between a creamy chicken soup and a hearty potato chowder. It’s velvety from the cream, naturally sweet from the corn, and balanced with smoky paprika and thyme. The chicken cooks low and slow until it practically melts into tender shreds.
If you’ve tried my Slow Cooker Potato Leek Soup, you’ll notice a similar cozy vibe here—only this one leans into the sweetness of corn for a cheerful twist.
Ingredients You’ll Need for Crockpot Chicken Corn Chowder
When it comes to making a truly comforting bowl of crockpot chicken corn chowder, the beauty lies in using simple, real ingredients that come together slowly to create a rich, creamy soup. Think of it as one of those recipes where every ingredient plays an important role—nothing fancy, just honest flavors that shine after hours of gentle simmering in your slow cooker.
Here’s what you’ll need, plus a little extra detail so you know why each one matters:
- Chicken (1 ½ lbs, boneless, skinless breasts or thighs):
The foundation of this chowder. Breasts keep things lean, while thighs bring a little extra richness. Both cook down until tender enough to shred with a fork. - Chicken broth (6 cups):
This is the base that carries all the flavors. Go for a good-quality broth—homemade if you’ve got it. (I always keep a stash in my freezer from making Slow Cooker Chicken Noodle Soup). - Corn kernels (2 cups):
Fresh, frozen, or canned—this recipe is wonderfully flexible. Fresh corn gives the sweetest bite in the summer months, but frozen is my go-to for weeknights. - Potatoes (1–2 cups, diced small):
The starch in the potatoes helps thicken the chowder naturally, giving it that creamy, spoon-coating consistency. Yukon golds or russets work beautifully. - Carrots (1 cup, diced):
Add a touch of sweetness and color. They balance the cream and corn so it doesn’t become overly rich. - Celery (1 cup, diced):
That subtle background flavor you might not notice at first—but you’d miss it if it wasn’t there. - Onion (½ cup, diced):
A must for building flavor. It softens and sweetens during the long cook. - Garlic (2 cloves, minced):
Just enough to add warmth without overpowering. - Heavy cream (1 cup):
This is what transforms the soup from a simple chicken and veggie stew into a luscious chowder. - All-purpose flour or cornstarch (2 tbsp):
Used as a thickener. If you’re gluten-free, cornstarch is a perfect swap. - Smoked paprika (1 tsp):
Adds a hint of smokiness that makes the corn pop. - Dried thyme (1 tsp):
Earthy, woodsy, and the perfect companion to chicken soups. - Salt (½ tsp) and black pepper (¼ tsp):
Simple seasonings that bring everything together. - Fresh parsley (¼ cup, chopped, optional):
Sprinkled at the end for color and brightness—it makes the bowls look like something out of a cozy farmhouse kitchen.
This list may look simple, but don’t underestimate it. Once it all simmers away in your crockpot, these ingredients transform into a meal that feels like a hug in a bowl.
How to Make Crockpot Chicken Corn Chowder (Step by Step)
Making crockpot chicken corn chowder is one of those “set it and forget it” meals that still feels special when you bring it to the table. The slow cooker does most of the work, but there are a few easy steps you’ll want to follow to get that creamy, flavorful finish. Let’s walk through it together:
Step 1: Prep Your Vegetables
Start by dicing your potatoes, carrots, celery, and onion into even, bite-sized pieces (about ½ inch). Mince the garlic finely. Keeping the veggies uniform helps everything cook evenly, so every spoonful has the perfect texture. This little bit of upfront chopping pays off big once the chowder has simmered for hours.
Step 2: Layer Ingredients in the Crockpot
Place your chicken breasts or thighs right at the bottom of your crockpot. This ensures they stay submerged and soak up all the flavors. Next, pile the diced potatoes, carrots, celery, onion, and garlic on top. Pour in the chicken broth to cover everything.
Now, sprinkle in your smoked paprika, thyme, salt, and pepper. These seasonings bloom slowly as the chowder cooks, creating that deep, cozy flavor that keeps you going back for another bowl.
Step 3: Add the Corn
Stir in the corn kernels. Fresh corn is amazing when it’s in season, but frozen or canned corn works beautifully too. If you’re using frozen, no need to thaw—it will cook perfectly as the chowder simmers.
(Tip: If you love corn-forward soups, you might also enjoy my Mexican Street Corn Soup for a fun twist.)
Step 4: Let the Crockpot Work Its Magic
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. By the time the chicken is ready, it should be fork-tender and practically falling apart. The vegetables will be soft, and the flavors will have mingled into a warm, savory base.
If you’re home during the day, you can give the pot a quick stir halfway through, but don’t worry if you’re out—your crockpot won’t mind being left alone.
Step 5: Shred the Chicken
Once the chicken is fully cooked, carefully remove it from the crockpot. Use two forks to shred it into bite-sized pieces. If you’re short on time, you can shred it directly in the crockpot. Return the chicken to the chowder and stir it in so every bite has tender chicken throughout.
Step 6: Create the Creamy Base
Here’s where the chowder becomes truly irresistible. In a small bowl, whisk together 2 tablespoons of flour (or cornstarch if you’re gluten-free) with 2–3 tablespoons of the heavy cream until smooth. Slowly whisk in the rest of the cream until fully combined.
Pour this creamy mixture into the crockpot, stirring gently to blend. Switch the crockpot to HIGH and let it cook another 15–20 minutes, until the broth thickens into that classic chowder texture—rich, velvety, and comforting.
Step 7: Taste, Adjust, and Serve
Before serving, taste the chowder and adjust the seasonings. Sometimes a little extra salt or a grind of black pepper is all it needs. Ladle the chowder into bowls, sprinkle with fresh parsley if you like, and serve hot.
Pair it with a crusty loaf of bread or a side salad, and you’ve got a complete dinner that feels both hearty and homey.
Tips and Tricks for Perfect Crockpot Chicken Corn Chowder
- Don’t skip the paprika. It gives the chowder a smoky depth you’ll miss otherwise.
- Want it lighter? Swap heavy cream for half-and-half or even whole milk (it won’t be as thick, but still delicious).
- Add a kick. A pinch of cayenne or diced jalapeño turns this into a chowder with personality.
- Thicker texture? Mash a few of the potatoes against the side of the crockpot before serving.
- Freezer-friendly. Skip the cream before freezing—add it when reheating for best texture.
Storage
- Fridge: Store in airtight containers up to 3 days.
- Freezer: Up to 2 months (without cream). Thaw overnight in the fridge and reheat gently.
- Reheat: Low and slow on the stovetop is best.
FAQs
Can I use rotisserie chicken instead?
Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking to warm through.
What if I don’t have heavy cream?
You can use evaporated milk for a lighter version—it adds creaminess without the heaviness.
Can I make this vegetarian?
Absolutely. Swap the chicken for hearty mushrooms and use vegetable broth.
Conclusion
There you have it—crockpot chicken corn chowder that’s creamy, filling, and just what your weeknight dinner rotation needs. Whether you’re feeding a crowd or craving comfort food that practically cooks itself, this chowder delivers every time.
Give it a try this week, and if your family is anything like mine, don’t be surprised if it becomes a new favorite.
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Crockpot Chicken Corn Chowder Recipe – Quick & Easy Comfort
- Total Time: 8 hours 35 minutes
- Yield: 6 servings 1x
Description
Crockpot Chicken Corn Chowder is a creamy, hearty soup loaded with tender chicken, sweet corn, and wholesome vegetables—all simmered slowly in a rich, seasoned broth. It’s the perfect comfort food made easy in your slow cooker.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned)
- 1–2 cups potatoes, diced small
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp all-purpose flour or cornstarch
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup fresh parsley, chopped (optional)
Instructions
1. Dice the potatoes, carrots, celery, and onion into small, uniform pieces. Mince the garlic finely.
2. Place the chicken breasts or thighs in the bottom of the Crockpot. Add diced vegetables and garlic on top.
3. Pour in chicken broth to cover the ingredients. Sprinkle in smoked paprika, thyme, salt, and black pepper.
4. Stir in the corn kernels. No need to thaw if using frozen corn.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fork-tender and vegetables are soft.
6. Remove the chicken from the Crockpot and shred with two forks. Return shredded chicken to the soup and stir.
7. In a small bowl, whisk 2 tablespoons flour or cornstarch with a few tablespoons of heavy cream until smooth. Gradually whisk in the remaining cream.
8. Pour the cream mixture into the Crockpot, stir gently, and cook on HIGH for an additional 15–20 minutes until thickened.
9. Taste the chowder and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired.
Notes
Use chicken thighs for a richer flavor or breasts for a leaner option.
Make it gluten-free by using cornstarch instead of flour.
Frozen corn works perfectly—no need to thaw. Canned corn should be drained.
Add a pinch of cayenne or hot sauce for a spicy kick.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours 20 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken corn chowder, crockpot chowder, slow cooker chicken soup, creamy chicken soup
