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