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Crockpot Chicken Corn Chowder Recipe

Crockpot Chicken Corn Chowder Recipe
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★★★★★

4.7 from 23 reviews

This Crockpot Chicken Corn Chowder is a comforting and hearty slow-cooked soup perfect for any day. Loaded with tender chicken, sweet corn, creamy potatoes, and savory seasonings, it offers a delicious balance of flavors and textures that make for a satisfying meal with minimal prep.

Ingredients

Scale

Chicken and Broth

  • 2 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth

Vegetables

  • 3 cups frozen corn kernels
  • 2 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced

Seasonings and Dairy

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 cup half-and-half or heavy cream
  • 2 tablespoons butter

Optional Garnishes

  • Chopped fresh parsley
  • Shredded cheddar cheese
  • Crumbled bacon

Instructions

  1. Prepare Ingredients: Peel and dice the potatoes, chop the onion and green pepper, and mince the garlic. Measure out the frozen corn and seasoning.
  2. Add Ingredients to Crockpot: Place the chicken breasts at the bottom of the crockpot. Add diced potatoes, corn, onion, green pepper, and garlic on top. Pour in the chicken broth and sprinkle smoked paprika, thyme, salt, and black pepper evenly over the ingredients.
  3. Cook the Chowder: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and vegetables are tender.
  4. Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return shredded chicken to the crockpot.
  5. Add Dairy and Finish: Stir in the butter and half-and-half or heavy cream. Mix well and cook on low for another 15-20 minutes to warm through and combine flavors.
  6. Serve: Ladle the chowder into bowls and garnish with chopped parsley, shredded cheddar cheese, or crumbled bacon if desired. Serve hot for a comforting meal.

Notes

  • For a thicker chowder, mash some of the cooked potatoes before adding the cream.
  • Use fresh corn kernels if available, adjusting quantity accordingly.
  • Swap half-and-half for coconut milk for a dairy-free option, though this will alter flavor.
  • Leftover chowder keeps well refrigerated for up to 3 days.
  • Reheat gently on the stove or in a microwave, stirring occasionally.

Nutrition

Keywords: Crockpot chicken chowder, slow cooker soup, chicken corn chowder recipe, easy crockpot recipes, comforting chicken soup

Find it online: https://frommamamaya.com/crockpot-chicken-corn-chowder-recipe/