🍲🌽 Crockpot Chicken Corn Chowder 🍗🥔

Description

There’s something incredibly comforting about a bowl of slow-cooked chicken corn chowder. It’s creamy without being heavy, hearty without being fussy, and filled with simple ingredients that come together into something truly soothing. Tender chicken, sweet corn, soft potatoes, and vegetables simmer low and slow, creating a rich, cozy chowder that tastes like it’s been cooking all day—because it has.

This crockpot version is perfect for busy weekdays, chilly evenings, or anytime you need a low-effort, high-reward meal. Just toss everything into the slow cooker, walk away, and come back to a warm, creamy bowl of comfort that the whole family will love.

Prep & Cook Info

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings

Ingredients

2 lbs boneless skinless chicken breasts or thighs
3 cups chicken broth
3–4 medium potatoes, diced
1 onion, chopped
2 carrots, diced
2 cups corn (fresh, canned, or frozen)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
1 cup heavy cream or half-and-half
2 tbsp flour (optional, for thickening)
Fresh thyme, for garnish

Why This Chowder Works

This recipe is all about balance and texture. The potatoes naturally thicken the soup as they cook, the corn adds sweetness, and the chicken becomes incredibly tender after hours in the crockpot. Finishing the chowder with cream at the end keeps it rich and velvety without curdling or becoming greasy.

Using a slow cooker also allows the flavors to gently build, creating a chowder that tastes deep and developed with minimal hands-on time.

Directions

1. Add Ingredients to the Crockpot

Place chicken breasts or thighs in the bottom of the slow cooker. Add chicken broth, diced potatoes, onion, carrots, corn, garlic powder, onion powder, salt, and pepper.

2. Slow Cook

Cover and cook on LOW for 6 hours (or HIGH for 3–4 hours) until the chicken is fully cooked and the potatoes are tender.

3. Shred the Chicken

Remove chicken from the crockpot and shred using two forks. Return the shredded chicken to the slow cooker.

4. Thicken (Optional)

If you prefer a thicker chowder, whisk the flour with the heavy cream until smooth. Stir the mixture into the chowder.

5. Add Cream & Finish

Pour in the cream (or half-and-half), stir well, and cook for an additional 20–30 minutes on LOW until warmed through and slightly thickened.

6. Garnish & Serve

Ladle into bowls and garnish with fresh thyme. Serve hot.