Description
A cozy and hearty Crockpot Chicken Corn Chowder recipe that is perfect for chilly days.
Ingredients
Scale
- 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