Introduction to Crockpot Chicken Corn Chowder
As the chill of autumn settles in, there’s nothing quite like a warm bowl of Crockpot Chicken Corn Chowder to wrap you in comfort. This recipe is my go-to for those busy days when time slips away, yet I still want to serve something hearty and delicious. Imagine coming home to the inviting aroma of savory chicken and sweet corn wafting through your kitchen. It’s a dish that not only fills your belly but also warms your heart, making it perfect for family gatherings or cozy nights in. Trust me, your loved ones will be asking for seconds!
Why You’ll Love This Crockpot Chicken Corn Chowder
This Crockpot Chicken Corn Chowder is a true lifesaver in the kitchen. It’s incredibly easy to prepare, allowing you to toss everything in and let the slow cooker do the magic. The rich, creamy texture and delightful flavors will have your taste buds dancing. Plus, it’s a one-pot meal, which means less cleanup for you! Perfect for busy weeknights or lazy weekends, this chowder is comfort food at its finest.
Ingredients for Crockpot Chicken Corn Chowder
Gathering the right ingredients is the first step to creating a delicious Crockpot Chicken Corn Chowder. Here’s what you’ll need:
- Boneless, skinless chicken breasts (or thighs): The star of the show! Choose chicken breasts for a leaner option or thighs for extra flavor.
- Onion: Diced onion adds a savory base, enhancing the overall flavor of the chowder.
- Celery: This crunchy vegetable brings a refreshing taste and texture, balancing the creaminess of the chowder.
- Carrots: Peeled and diced, carrots add a touch of sweetness and vibrant color to the dish.
- Potatoes: Peeled and cubed, they provide heartiness and help thicken the chowder as they cook.
- Corn kernels: Fresh, frozen, or canned, corn adds sweetness and a pop of color. It’s the essence of chowder!
- Cream-style corn: This ingredient gives the chowder a creamy texture and rich flavor, making it extra comforting.
- Red bell pepper: Diced for a burst of color and sweetness, it complements the other veggies beautifully.
- Garlic: Minced garlic infuses the chowder with aromatic goodness, elevating the flavor profile.
- Dried thyme: A pinch of thyme adds an earthy note, enhancing the overall taste of the chowder.
- Paprika (optional): For a hint of warmth and color, paprika is a delightful addition, but feel free to skip it if you prefer.
- Black pepper: Adjust to your taste; it adds a subtle kick to the chowder.
- Salt: Essential for bringing out the flavors; adjust at the end for the perfect seasoning.
- Heavy cream (or half-and-half): This is what makes the chowder luxuriously creamy. Use half-and-half for a lighter version.
- All-purpose flour (optional): If you like a thicker chowder, whisking flour into the cream helps achieve that desired consistency.
- Butter (optional): A little butter adds richness and depth to the flavor, making it even more indulgent.
- Fresh parsley: Chopped parsley is perfect for garnishing, adding a fresh touch to your finished dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Crockpot Chicken Corn Chowder
Now that you have all your ingredients ready, let’s dive into making this delightful Crockpot Chicken Corn Chowder. Follow these simple steps, and you’ll have a cozy meal waiting for you at the end of the day!
Step 1: Prepare the Chicken
Start by placing the boneless, skinless chicken breasts or thighs at the bottom of your slow cooker. I prefer thighs for their rich flavor, but breasts work just as well. Make sure the chicken is fresh and free of any excess fat for the best results.
Step 2: Add the Vegetables
Next, toss in the diced onion, celery, carrots, potatoes, and red bell pepper. Fresh ingredients make a world of difference in flavor and texture. The crunch of celery and the sweetness of carrots will elevate your chowder to new heights!
Step 3: Incorporate the Corn and Spices
Now, it’s time to add the corn kernels and cream-style corn. This is where the magic happens! The corn adds sweetness and a lovely texture. Sprinkle in the dried thyme, paprika, salt, and black pepper. These spices will enhance the overall flavor, making each spoonful a delight.
Step 4: Pour in the Chicken Broth
Pour the chicken broth over the mixture. This broth is the heart of your chowder, creating a rich and savory base. It’s like a warm hug for all the ingredients, bringing them together beautifully.
Step 5: Cook the Chowder
Cover the slow cooker and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours. You’ll know it’s done when the chicken is tender and the potatoes are soft. A little tip: check the chicken with a fork; it should shred easily when it’s ready!
Step 6: Shred the Chicken
Once cooked, carefully remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, mixing it well with the other ingredients. This step ensures every bite is packed with flavor!
Step 7: Add Cream and Thicken
In a small bowl, whisk the flour into the heavy cream until smooth. This helps avoid lumps. Stir this creamy mixture into the chowder. If you’re feeling indulgent, add a bit of butter for extra richness. It’s comfort food at its finest!
Step 8: Final Cooking Phase
Let the chowder cook uncovered for another 20-30 minutes. This step is crucial for achieving that perfect thickness. You want it to be creamy but not too runny. Keep an eye on it, and stir occasionally!
Step 9: Serve and Enjoy
Finally, ladle the chowder into bowls and garnish with fresh parsley. Serve it with crusty bread for dipping. Trust me, this Crockpot Chicken Corn Chowder will warm your soul and leave everyone asking for more!
Tips for Success
- Use fresh ingredients for the best flavor; they make a noticeable difference!
- Don’t skip the cream; it’s what gives the chowder its rich, comforting texture.
- Adjust the seasoning at the end to suit your taste; a little salt can go a long way.
- For a thicker chowder, let it cook uncovered longer to reduce the liquid.
- Feel free to experiment with different vegetables for added nutrition and flavor!
Equipment Needed
- Slow Cooker: The star of the show! Any size will do, but a 6-quart is perfect for this recipe.
- Cutting Board: Essential for chopping your veggies safely and efficiently.
- Knife: A sharp knife makes prep work a breeze.
- Measuring Cups and Spoons: For accurate ingredient measurements, especially for spices.
- Whisk: Handy for mixing the flour into the cream smoothly.
Variations of Crockpot Chicken Corn Chowder
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a spicy twist that will warm you up even more!
- Vegetarian Option: Substitute the chicken with chickpeas or white beans and use vegetable broth for a hearty, meat-free chowder.
- Herb Infusion: Experiment with fresh herbs like rosemary or basil for a fragrant and flavorful variation.
- Cheesy Delight: Stir in shredded cheddar cheese at the end for a creamy, cheesy version that’s irresistible!
- Southwestern Flair: Incorporate black beans, corn, and diced tomatoes with green chilies for a zesty southwestern-style chowder.
Serving Suggestions for Crockpot Chicken Corn Chowder
- Crusty Bread: Serve with a warm, crusty baguette or sourdough for dipping.
- Salad: Pair with a light green salad for a refreshing contrast.
- Wine: A glass of Chardonnay complements the creamy flavors beautifully.
- Garnish: Top with extra parsley or a sprinkle of cheese for a pop of color.
- Chili Flakes: Offer chili flakes on the side for those who enjoy a little heat!
FAQs about Crockpot Chicken Corn Chowder
Can I use frozen chicken for this recipe?
Absolutely! You can use frozen chicken breasts or thighs. Just remember to increase the cooking time by about an hour if you’re cooking on LOW. The slow cooker will work its magic, and you’ll still end up with a delicious Crockpot Chicken Corn Chowder.
How can I make this chowder dairy-free?
For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also skip the butter and use olive oil instead. Your chowder will still be creamy and comforting!
Can I add more vegetables to the chowder?
Definitely! Feel free to toss in additional veggies like peas, zucchini, or even spinach. Just remember to chop them into small pieces so they cook evenly. This will enhance the nutrition and flavor of your Crockpot Chicken Corn Chowder.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chowder for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container!
What can I serve with this chowder?
This chowder pairs wonderfully with crusty bread, a fresh salad, or even some cornbread. It’s a complete meal on its own, but these sides will elevate your dining experience!
Final Thoughts
Making Crockpot Chicken Corn Chowder is more than just cooking; it’s about creating a warm, inviting experience for yourself and your loved ones. The joy of coming home to a bubbling pot of creamy goodness is unmatched. Each spoonful is a reminder of cozy nights and shared laughter around the table. Whether it’s a chilly evening or a busy weeknight, this chowder brings comfort and satisfaction. I hope you find as much joy in making and sharing this recipe as I do. So grab your slow cooker and let the magic happen!
Print
Crockpot Chicken Corn Chowder: A Cozy Recipe Awaits!
- Total Time: 6-7 hours 15 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
A cozy and hearty Crockpot Chicken Corn Chowder recipe that is perfect for chilly days.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled & diced
- 3 medium potatoes, peeled & cubed
- 3 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned/drained)
- 1 can (14–15 oz) cream-style corn
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika (optional, for warmth)
- ½ tsp black pepper (or to taste)
- 1 tsp salt (adjust at the end)
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter (optional, adds richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add onion, celery, carrots, potatoes, bell pepper, garlic, corn kernels, cream-style corn, and spices.
- Pour in chicken broth.
- Stir gently to combine.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender and potatoes are soft.
- Remove chicken, shred with two forks, and return to the crockpot.
- In a small bowl, whisk flour into the cream (helps avoid lumps).
- Stir cream mixture into the crockpot. Add butter if using.
- Let cook uncovered for another 20–30 minutes, until slightly thickened.
- Taste and adjust salt/pepper.
- Ladle into bowls, garnish with parsley, and serve with crusty bread.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add other vegetables like bell peppers or peas.
- This chowder can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
